Shrimp and Roasted Garlic Linguine
This Shrimp and Roasted Garlic Linguine is bursting with flavor and surprisingly easy to make, perfect for a quick, elegant weeknight dinner.
Equipment
- Roasting pan or small baking dish
- Large Pot
- Large skillet or sauté pan
- Colander
- Garlic press or small bowl and fork
- Cooking tongs or pasta fork
- Zester or juicer
Ingredients
- 8 oz linguine the silky pasta base
- 1 lb shrimp peeled and deveined, fresh or thawed, medium to large size
- 1 head garlic for roasting, unlocking sweet, mellow flavor
- 3 tbsp olive oil for roasting and sautéing
- 0.25 tsp red pepper flakes adds a gentle kick without overpowering
- Salt and pepper to taste, enhancing all the flavors
- 0.25 cup fresh parsley chopped, bright and herbaceous
- 1 lemon juice juice of 1 lemon, for a fresh, zesty finish
- 0.25 cup grated Parmesan cheese to add a savory, nutty note
Instructions
Roast the Garlic
- Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it tightly in foil.
- Roast for about 30-35 minutes, or until the cloves are soft and golden. Once cool enough to handle, squeeze the garlic cloves out into a small bowl and mash them with a fork until creamy.
Cook the Linguine
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Reserve about 1/2 cup of pasta water before draining the linguine in a colander.
Sauté the Shrimp
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2-3 minutes per side or until pink and opaque.
- Remove shrimp from the skillet and set aside.
Combine Pasta and Sauce
- Reduce heat to medium, add the mashed roasted garlic to the skillet with any leftover oil, stirring to heat through.
- Add the cooked linguine, lemon juice, and reserved pasta water a little at a time to create a light sauce that coats the noodles.
- Toss in the cooked shrimp and parsley, mixing gently to combine.
Serve
- Plate the linguine, sprinkle generously with grated Parmesan, and add an extra crack of black pepper if desired.
- Serve with a crisp white wine or sparkling water and a simple green side.
Notes
- Roasting garlic mellows its sharpness and creates a creamy texture perfect for the sauce.
- Do not overcook shrimp; they should be tender and juicy for best texture.
- Reserve some pasta water to help emulsify the sauce and cling it to the linguine.
- Lemon juice adds brightness and balances the richness of the dish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with added liquid to prevent dryness.