I love this recipe because it is packed with flavor and uses easy to find ingredients. It's one of my go-to recipes when I don't have much time to cook, as it just takes 20 minutes from start to table.
Technique tip: When you drain the pasta, reserve about a tablespoon of the cooking water and stir it into the pasta; this will stop the pasta from sticking together.
Swap options: If you don't have linguini, use spaghetti. Instead of shrimp you could use clams or chicken. Lime can also be used instead of the lemon. You may also leave out the fresh ginger and add 1 cup of crushed tomatoes.
- 12 ounces dried linguine
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, finely sliced
- 1 tablespoon fresh ginger, grated
- 2 fresh red chiles, seeded and finely chopped
- 14 ounces large raw shrimp, shelled and deveined
- 1 lemon, juiced and zested
- 2 tablespoons fresh Italian parsley leaves, chopped
- Sea salt and freshly ground black pepper
1. Place a large saucepan filled with water over a high heat and bring to a boil. Once the water has come to a boil, season with salt and stir in the linguine. Cook for 10 minutes (or according to package directions).
2. While the pasta is cooking, place a large frying pan over medium heat. Add 1 tablespoon of olive oil, the garlic, fresh ginger and chiles and cook, stirring for 2 minutes. Increase the heat to high, then add the shrimp and the lemon juice. Cook, stirring, for 3-4 minutes, or until the shrimp turn pink and are just cooked through.
3. Drain the pasta, and return to the saucepan; stir the shrimp into the pasta, along with the Italian parsley, the remaining tablespoon of extra virgin olive oil and lemon zest. Season with sea salt and freshly ground black pepper, and toss well.