Linguine With Shrimp, Venetian Style

READY IN: 1hr 45mins




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