Shrimp Linguine

My garden’s on its last legs this season, and I’m trying to make the most of the fresh ingredients while I can—peppers, herbs, tomatoes, you name it. Shrimp linguine has two approaches: the American version, which leans rich with a creamy, Alfredo-like sauce made with heavy cream, and the Italian version, which is lighter and fresher, using white wine and ripe tomatoes for a more delicate sauce. This coastal Italian style is my favorite to make, especially when the garden’s still in full swing and I have everything on hand.

The key to this dish is perfecting the timing of the shrimp to avoid overcooking. Ideally, add the pasta to the pan right after flipping the shrimp to cook the second side. If the shrimp are fully cooked before the pasta is ready, remove them from the pan and set them aside. Add them back in after tossing the pasta with the other ingredients to ensure they stay tender.

Ingredients:

• 150g shrimp, peeled and deveined

• 150g linguine

• 1-2 chili peppers (adjust to preferred heat level)

• Dash of crushed red pepper flakes (optional)

• Bunch of parsley, coarsely chopped

• 1 tbsp extra-virgin olive oil

• 1 garlic clove, finely diced

• 10 cherry tomatoes, halved

• 1/3 cup white wine

Instructions:

1. Bring a large pot of water to a boil.

2. Heat the olive oil in a sauté pan over medium heat.

3. Add the diced garlic, chili peppers, and optional crushed red pepper flakes to the pan, cooking for 1-2 minutes until fragrant.

4. Stir in the cherry tomatoes and the chopped parsley, allowing them to soften.

5. Salt the boiling water generously and add the linguine, cooking until just al dente.

6. Pour the white wine into the sauté pan and let it simmer for 1-2 minutes to reduce slightly and cook off the alcohol.

7. Add the shrimp to the pan and cook for 1-2 minutes on one side. Turn the shrimp to cook the other side, and shortly after, add the cooked pasta to the pan. If the shrimp finish cooking before the pasta is ready, remove them from the pan and set aside. Add them back in when tossing everything together.

8. Mix the pasta with the other ingredients in the pan, ensuring the flavors are well combined.

9. Toss to coat and plate. Drizzle with olive oil if desired.

Serve immediately and enjoy!