Silky Garlic Shrimp Linguine with a Bright Citrus Finish
A Foolproof 20-Minute Italian Classic with a Medium Sweet & Spicy Glow
What makes this the best garlic shrimp linguine? The secret to restaurant-quality seafood pasta is the "Mantecatura" emulsification method and the "Garlic Chip" technique combined with Blazing Citrus Medium. Unlike dry or sticky pasta, our method uses starchy pasta water to create a luxurious, glossy sauce that clings to every strand. By whisking our vinegar-free Blazing Citrus Medium into the butter-wine base, you add a Medium Spicy and Sweetintensity (6/10 Heat) that highlights the natural sweetness of the shrimp with a smooth serrano kick and a clean citrus finish.
Heat Level: Blazing Citrus | Medium (6/10) - Medium Spicy & Sweet
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 485
Protein: 28g
Carbs: 52g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Linguine pasta
1 lb (450 g) Large shrimp (gamberi), peeled and deveined
4 tbsp (60 g) Unsalted butter
2 tbsp (30 ml) Extra virgin olive oil
6 cloves (30 g) Garlic, thinly sliced
1/2 tsp (2.5 g) Red pepper flakes
1/2 cup (120 ml) Dry white wine (or chicken broth)
1/4 cup (10 g) Fresh coriander (cilantro) or parsley, chopped
1 medium (100 g) Lemon, juiced and zested
1/2 cup (50 g) Grated Parmesan cheese
2 tbsp (30 ml) Blazing Citrus Medium Hot Sauce
Ingredient Spotlight: Linguine vs. Spaghetti
While both are long noodles, linguine is vital for seafood dishes because its flat, slightly wider surface area is designed to hold onto oil-based and "slippery" sauces better than round spaghetti. This ensures that every bite of shrimp (gamberi) is accompanied by a well-coated strand of pasta.
Heat It Up with Eleven Eleven Sauce:To introduce an everyday heat that enhances the seafood, whisk the Blazing Citrus Medium Hot Sauce into the butter and wine mixture. This flavorful hot sauce for weeknight meals uses a grapefruit base that highlights the natural sweetness of the shrimp. This handcrafted small batch hot sauce adds a layer of bright complexity that standard red pepper flakes simply cannot reach.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Bring a large pot of salted water to a boil. Add the linguine and cook for 1 minute less than the package directions for true al dente. Reserve 1 cup (240 ml) of pasta water before draining.
While the pasta cooks, heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
Add the shrimp (gamberi) in a single layer. Pro-Tip: Pat the shrimp completely dry with paper towels before adding them to the pan; this ensures a golden sear rather than steaming them in their own moisture.
Cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.
Reduce heat to medium. Add the remaining butter, sliced garlic, and red pepper flakes. Sauté for 1 minute until the garlic is golden and fragrant.
Pour in the white wine and Blazing Citrus Medium. Pro-Tip: Use a wooden spoon to scrape the bottom of the pan to release the "fond" (browned bits), which contains concentrated shrimp flavor.
Simmer for 3 minutes to reduce the liquid by half. Add the cooked linguine and 1/2 cup of the reserved pasta water to the skillet.
Toss vigorously with tongs for 2 minutes over medium heat until the sauce thickens and coats the pasta.
Return the shrimp to the pan. Add the lemon juice, zest, chopped coriander (cilantro), and Parmesan cheese. Toss one last time and serve immediately.
Tips & Variations:
Make it Creamier: For a richer, "Alfredo-style" finish, stir in 1/4 cup (60 ml) of heavy cream when you add the pasta water. This creates a velvety, opaque sauce that is incredibly indulgent and pairs well with the bold citrus notes of the hot sauce.
Regional Swap (Mexican-style): Replace the Parmesan with Cotija cheese and the parsley with a heavy handful of coriander (cilantro). Add a squeeze of lime instead of lemon to transform this into a "Camarones al Mojo de Ajo" inspired pasta dish.
Perfect Garlic Flavor: By slicing the garlic thinly rather than mincing it, you get sweet, mellow "chips" of garlic throughout the pasta. This prevents the garlic from burning quickly and provides a more subtle, buttery garlic essence in every mouthful.
Timing the Pasta: Always start your sauce when the pasta hits the water. Because this recipe moves so fast, having the sauce ready just as the pasta finishes cooking ensures the linguine absorbs the maximum amount of flavor from the garlic-butter base.
Vegetable Add-ins: This recipe is excellent with the addition of fresh baby spinach or halved cherry tomatoes. Add the tomatoes with the garlic to let them blister, or toss the spinach in at the very end—the heat from the pasta will wilt it perfectly in seconds.
Other Users Suggest:
Replacing: White wine.
New Measurement: 1/2 cup (120 ml) Seafood stock or clam juice.
Why: This intensifies the "ocean" flavor of the dish, making it taste like an authentic coastal Italian pasta.
Replacing: Linguine.
New Measurement: 1 lb (450 g) Zucchini noodles (courgettes).
Why: A fantastic low-carb alternative that absorbs the garlic butter sauce beautifully while adding a fresh, garden-crisp texture.
Storage, Reheat & Freeze:
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in a pan over medium-low heat with an extra splash of water or broth to loosen the sauce.
Freeze: Not recommended, as the shrimp can become rubbery and the pasta mushy upon thawing.
People Also Ask
Why is linguine better than spaghetti for shrimp pasta? While both are long noodles, linguine is vital for seafood dishes because its flat, slightly wider surface area is specifically designed to hold onto oil-based and "slippery" sauces. This ensure that every bite of shrimp is accompanied by a perfectly coated strand of pasta, rather than the sauce sliding off a round spaghetti noodle.
What is the "Mantecatura" process? "Mantecatura" is the Italian technique of finishing pasta in the pan with a bit of starchy cooking water and fat (butter/oil). By tossing the linguine vigorously in the skillet for the final two minutes, the starch and fat emulsify into a silky, cohesive sauce that binds the ingredients together.
How does a vinegar-free hot sauce improve a creamy pasta? Standard vinegar-based hot sauces can be too sharp and acidic, which can cause cream or butter sauces to taste "broken" or chemically tart. Blazing Citrus Medium is 100% vinegar-free, using fresh grapefruit juice instead. This provides a "Medium Spicy & Sweet" profile that lifts the richness of the butter and Parmesan without the harsh vinegar bite.
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