Shrimp linguine

An easy and delicious shrimp linguine recipe!

Looking for easy Valentine’s Day recipes? We got you covered. Chef Stefano Faita shares his easy and romantic shrimp linguine recipe.

“It’s spicy!”

4 tbsp

extra virgin olive oil

1½ lbs

large shrimps, eeled, tails on, and deveined

1 tbsp

lemon juice

small onion, finely chopped

garlic cloves

salt, to taste

1/4 cup

white wine

1 jar

Stefano arrabbiata sauce

1 pack

Stefano linguine

Handful

fresh Italian parsley, finely chopped (for garnish)

In a large frying pan, heat 2 tbsp of the olive oil over medium-high heat.
Add half the shrimp and cook for 1 to 2 minutes on each side. Set the cooked shrimps aside and repeat with the remaining shrimps.
Add the lemon juice, toss, and set aside.
Pour the remaining 2 tbsp of olive oil into the pan. Add the onion, garlic, and salt to taste. Cook, stirring for 2 to 3 minutes.
Pour in the white wine, stirring to deglaze the pan, and cook for 1 minute to reduce.
Add the sauce and stir.
Bring a large pot of salted water to a boil for the pasta. Cook the linguine according to the instructions on the package. Before draining, reserve ½ cup of the starchy cooking water.
Meanwhile, return the shrimps to the sauce and cook for 5 minutes, or until cooked through.
Combine the drained pasta, sauce, and starchy water. Toss well.
Garnish with parsley and serve.