Linguine With Shrimp, Venetian Style

READY IN: 1hr 45mins
Recipe by ratherbeswimmin

Linguine al Gamberi alla Veneta, from 1,000 Italian Recipes; Michele Scicolone

Top Review by Papa D 1946-2012

This is a super quick meal full of wonderful flavors. I reduced the recipe for 1 serving omitted the red pepper flakes and added some chopped Calamata olives and a little butter, other than that made as written. Thanks for posting this great recipe. Made for ratherbeswimmin's win of the Football Pool, week 2. Thanks!

Ingredients Nutrition


  1. Rinse shrimp and pat dry; cut each shrimp into ½ inch pieces.
  2. Add oil to a skillet large enough to hold all of the cooked pasta.
  3. Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
  4. Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
  5. Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
  6. Stir in parsley; remove from heat.
  7. Bring at least 4 quarts water to boil in a big pot.
  8. Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
  9. Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
  10. Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
  11. Add a little of the cooking water, if needed.
  12. Remove the ginger; serve immediately.

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