Garlic-Butter Linguini with Shrimp and Toasted Pine Nuts
This elegant pasta dish elevates any dinner gathering, featuring succulent shrimp sautéed with aromatic garlic, roasted red peppers, and buttery pine nuts. The dish is finished with a luscious wine-shallot sauce that brings all the flavors together beautifully. Serve it with freshly grated cheese and a sprinkle of herbs for a delightful experience that will impress your guests.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
raw large shrimp, tails
1 lb (shelled, deveined, and butterflied)
dry white wine
2 cups (n/a)
finely chopped shallot
1/2 cup (n/a)
chilled butter
2 tablespoons (n/a)
salt
1/4 teaspoon (n/a)
fresh ground black pepper
1/4 teaspoon (n/a)
linguine
12 ounces (n/a)
salt
1 tablespoon (n/a)
extra virgin olive oil
5 tablespoons (divided)
pine nuts
1/2 cup (lightly toasted)
garlic
2 cloves (finely chopped)
large sweet red peppers
2 (seeded and juliened)
fresh basil
2 tablespoons (finely chopped)
fresh oregano
1 tablespoon (finely chopped)
Padano cheese
1/2 cup (freshly grated, optional)
Instructions
1
Prepare the shrimp by shelling, deveining, and butterflying them. Set aside.
2
In a medium saucepan, combine dry white wine and finely chopped shallots. Bring the mixture to a boil over high heat.
3
Reduce the heat and let the sauce boil until the liquid is reduced to about 2/3 cup, stirring occasionally to prevent sticking.
4
Once reduced, lower the heat to low and whisk in the chilled butter until fully melted and incorporated.
5
Remove the saucepan from heat when small bubbles appear on the surface. Season the sauce with salt and fresh ground black pepper.
6
Keep the sauce warm over the lowest possible heat until you're ready to serve.
7
In a large pot, fill it three-quarters full with water and bring to a rolling boil. Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
8
Add the linguini to the boiling water and cook according to package instructions, which is about 12 to 15 minutes, or until al dente.
9
While the pasta is cooking, heat the remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
10
Add the prepared shrimp, lightly toasted pine nuts, and minced garlic. Sauté for about 2 minutes or until the shrimp begin to turn pink.
11
Next, add the julienned red peppers to the pan and sauté until the peppers are tender and the shrimp are opaque, approximately 2 more minutes.
12
Drain the cooked linguini well and transfer it to a large serving bowl or platter.
13
Pour the prepared wine-shallot sauce and the shrimp mixture over the pasta, then gently toss to ensure everything is well coated.
14
Sprinkle with finely chopped fresh basil and oregano, tossing lightly to combine.
15
If desired, finish each serving with a sprinkle of freshly grated Padano cheese for added richness.
16
For a twist, consider using spinach fettuccine in place of linguini for an extra pop of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main protein is one pound of raw large shrimp, which should be shelled, deveined, and butterflied.
What type of pasta does this recipe call for?
The recipe calls for twelve ounces of linguini, though spinach fettuccine is suggested as a colorful alternative.
How do I prepare the wine-shallot sauce?
Boil dry white wine and shallots until reduced to 2/3 cup, then whisk in chilled butter over low heat until melted.
How much wine is needed for the sauce?
The recipe requires 2 cups of dry white wine.
What kind of shallots should I use?
You should use 1/2 cup of finely chopped shallots.
Why is chilled butter used in the sauce?
Chilled butter is whisked into the reduction to create a smooth, emulsified, and luscious sauce.
How long should the linguini be cooked?
Cook the linguini in boiling water for 12 to 15 minutes or until it reaches an al dente texture.
What should I add to the pasta cooking water?
Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil to the boiling water.
How many garlic cloves are in this recipe?
The dish uses 2 cloves of finely chopped garlic.
What type of peppers are used in the dish?
The recipe uses 2 large sweet red peppers.
How should the red peppers be prepared?
The red peppers should be seeded and julienned (cut into thin strips).
Are the pine nuts raw or toasted?
The pine nuts should be lightly toasted before being added to the sauté pan.
How long do I sauté the shrimp?
Sauté the shrimp with garlic and pine nuts for about 2 minutes until they start turning pink, then another 2 minutes with the peppers until opaque.
What herbs are added to the linguini?
The dish is seasoned with 2 tablespoons of finely chopped fresh basil and 1 tablespoon of finely chopped fresh oregano.
What type of cheese is recommended for garnish?
The recipe suggests 1/2 cup of freshly grated Padano cheese as an optional topping.
Is the cheese mandatory for this recipe?
No, the Padano cheese is listed as an optional ingredient for added richness.
How much olive oil is used in total?
A total of 5 tablespoons of extra virgin olive oil is used: 2 for the pasta water and 3 for sautéing.
What is the first step of the recipe?
The first step is to shell, devein, and butterfly the raw large shrimp.
How do I know when the sauce is ready for seasoning?
The sauce is ready when the chilled butter is fully incorporated and small bubbles appear on the surface.
What should I do if the sauce is ready before the pasta?
Keep the sauce warm over the lowest possible heat until you are ready to serve.
What is a good substitute for linguini?
Spinach fettuccine is a recommended substitute to provide extra color and flavor.
How many ingredients are in this garlic-butter shrimp pasta?
There are 15 specific ingredients listed in the recipe.
When do I add the fresh herbs?
Sprinkle the finely chopped basil and oregano over the pasta after it has been tossed with the sauce and shrimp mixture.
What is the purpose of butterflying the shrimp?
Butterflying helps the shrimp cook evenly and creates a more elegant presentation for the dish.
What seasonings are added to the wine sauce?
The sauce is seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
Should the pasta be drained?
Yes, the cooked linguini should be drained well before being transferred to a serving bowl.
What is the final assembly step?
Pour the wine-shallot sauce and shrimp mixture over the drained pasta and gently toss to coat.
Is this recipe suitable for guests?
Yes, the description notes it is an elegant dish designed to impress guests at dinner gatherings.
At what heat should I sauté the shrimp?
The shrimp should be sautéed over medium heat in a large frying pan.
What provides the aromatic base for the sauté?
Aromatic garlic, roasted red peppers, and buttery toasted pine nuts provide the base for the sauté.