Entree: United States – Shrimp Paisano with Linguine

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) linguine
- 1.5 lb (680 g) large shrimp, peeled and deveined
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small (115 g) yellow onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine
- 1 (14.5 oz) can (411 g) diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) low-sodium chicken broth or vegetable broth
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) chopped fresh parsley
- 1/4 cup (60 ml) chopped fresh basil
- Salt and freshly ground black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional, for serving)

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine until just al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat; add shrimp and cook 1–2 minutes per side until just pink and opaque. Transfer shrimp to a plate and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil to the skillet and sauté the onion until soft and translucent, about 4–5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits, and simmer until reduced by about half, 1–2 minutes.
5. Stir in the tomato paste, then add the diced tomatoes and chicken broth. Bring the sauce to a gentle simmer and cook until slightly thickened, about 6–8 minutes. Season with salt and pepper to taste.
6. Return the shrimp to the skillet along with the lemon juice, chopped basil, and half the parsley; simmer 1–2 minutes just to heat the shrimp through and meld flavors.
7. Add the drained linguine to the skillet (or return sauce to the pot with pasta) and toss to coat, adding reserved pasta water a few tablespoons at a time to reach a silky consistency and to bind the sauce to the pasta.
8. Serve immediately, garnished with the remaining parsley and grated Parmesan if using.