Old Bay Shrimp Linguine

5 from 1 vote

Old Bay Shrimp Linguine – this flavor-packed pasta recipe is loaded with juicy Old Bay seasoned shrimp in a garlicky white wine sauce. Ready in just 20 minutes so give your taste buds a real treat even on busy weeknights!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: Old Bay Shrimp Linguine

Servings:

Calories: 503kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the pasta

14 oz (400g) dried pasta , I used linguine
2 tsp salt

For the shrimp

2 tbsp olive oil
1 tbsp unsalted butter
1 pound (450g) raw shrimp , peeled and deveined
2 tsp Old Bay seasoning , or more to taste
½ tsp salt , plus more to serve as needed
⅓ cup (80ml) dry white wine , substitute with fish stock if desired
2 tbsp lemon juice
⅓ cup (80ml) fish stock or vegetable stock, using a stock cube or stockpot
4 garlic cloves , minced
3 tbsp flat leaf parsley , chopped
3 tbsp Parmesan , freshly grated
1 lemon , zest only
black pepper , to taste
pinch red pepper flakes , to serve

Instructions

If your shrimp is frozen, place in a large bowl and cover with cold water. Leave the shrimp in the water for 10-15 minutes, stirring once in a while to break them up. Change the water as needed until the shrimp is thawed then drain and pat dry.
1 pound (450g) raw shrimp
Bring a large pot of water to the boil, add plenty of salt stir in the linguine. Cook the pasta until al dente, just a minute or two shy of the the required cooking time on the pack instructions. Reserve half a cup of pasta water (125ml) just before draining to use in the sauce.
14 oz (400g) dried pasta, 2 tsp salt
Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, sprinkle with Old Bay and salt and sear them, in batches if needed, until they turn pink. Use a slotted spoon to transfer the cooked shrimp into a bowl.
2 tbsp olive oil, 1 tbsp unsalted butter, 1 pound (450g) raw shrimp, 2 tsp Old Bay seasoning, ½ tsp salt
Add the white wine and lemon juice to the hot pan to deglaze, scraping any bits stuck to the bottom of the skillet loose with a wooden spoon. Stir in the fish stock and cook until the liquid is reduced and you can't detect the wine aroma.
⅓ cup (80ml) dry white wine, 2 tbsp lemon juice, ⅓ cup (80ml) fish stock
Add in the minced garlic and half of the chopped parsley and simmer until the garlic is fragrant, 30 seconds or so. Stir in as much of the reserved pasta water as needed (about ⅓ – ½ a cup / 80-120ml).
4 garlic cloves, 3 tbsp flat leaf parsley
Add the drained pasta and shrimp and use to tongs to toss everything together. Have a taste and add salt and black pepper to taste.
black pepper
Garnish with the remaining parsley, lemon zest, red pepper flakes and plenty of freshly grated Parmesan and serve immediately.
3 tbsp Parmesan, 1 lemon, pinch red pepper flakes

Video

Nutrition