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Garlic Shrimp Linguine with Chili
Recipe

Garlic Shrimp Linguine with Chili

Quick & Easy

Fast linguine tossed in a glossy garlic-chili shrimp pan sauce made with pasta water.

Why smarter

19 minutes is realistic: linguine cooks in about 10–11 minutes; garlic slicing and pan heating happen during that time. Garlic-chili sauté is under 1 minute, shrimp cook in 2–3 minutes, then tossing with pasta water and plating takes 2–3 minutes.

Chef tip

Keep the garlic pale; if it browns, it turns bitter. The starchy pasta water is the sauce—add it gradually while tossing. Shortcut: Use peeled raw shrimp to avoid shelling and speed up cooking.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 200 g linguine 200.000 g linguine
2 250 g peeled raw shrimp 250.000 g peeled raw shrimp
3 3 cloves garlic 3.000 cloves garlic
4 0.5 tsp chili flakes 0.500 tsp chili flakes

Method

  1. Boil salted water. Cook linguine until al dente; reserve 150 ml pasta water, then drain.
  2. While pasta cooks, thinly slice garlic. Pat shrimp dry and season with salt and pepper.
  3. Heat a large pan with olive oil over medium heat. Sauté garlic with chili flakes for 30–45 seconds until fragrant.
  4. Add shrimp and cook 2–3 minutes, tossing, until just pink and opaque.
  5. Add drained linguine and 60–100 ml reserved pasta water. Toss 30–60 seconds until glossy and lightly sauced; add more pasta water if needed. Taste and adjust salt, pepper, and chili.