A Noodle-Making Memory
I first made pasta with my grandpa. Our kitchen was a mess of flour. He showed me how to make a little flour volcano.
We cracked the eggs right into the center. I was so careful not to let the egg river overflow. I still laugh at that. Making the dough by hand makes the meal feel special.
Why We Make the Sauce Twice
This recipe has a little secret. We cook the shrimp first and take them out. Then we make the sauce in the same pan.
All those little brown bits left behind are flavor gold. They make the sauce rich and delicious. This matters because it builds layers of taste. What is your favorite kitchen secret?
The Fun of Fresh Pasta
You do not need a fancy machine. A rolling pin and a knife work just fine. Kneading the dough is like playing with clay.
It is a fun thing to try on a lazy afternoon. The texture is so much softer than store-bought. Fun fact: The word linguine means little tongues in Italian. Have you ever tried making pasta from scratch?
Cooking the Shrimp Just Right
Do not move the shrimp right away. Let them sit in the hot pan for a minute. This gives them a nice, crispy sear.
Then you add the garlic. Does not that smell amazing? Cooking the garlic just for a minute keeps it from burning. This matters because burnt garlic can taste bitter. We want it to be sweet and yummy.
Bringing It All Together
When the pasta is cooked, drain it. Then mix it right into the skillet with the sauce. I like to add the shrimp back last.
Toss everything gently. You want each noodle to get a little shiny. The lemon juice makes the whole dish taste bright and fresh. What is your go-to meal for a special dinner? I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Jumbo shrimp, shelled and deveined | 1 pound | |
| Kosher salt | ½ teaspoon | For the shrimp |
| Freshly ground black pepper | ¼ teaspoon | |
| Unsalted butter | 2 tablespoons | |
| Minced garlic | 2 teaspoons | |
| Dry white vermouth | ¼ cup | |
| Freshly squeezed lemon juice | 2 tablespoons | |
| Finely chopped flat-leaf parsley leaves | 2 teaspoons | |
| Homemade Linguini noodles (or store-bought) | 16 ounces | |
| Flour | 1 cup (125g) | For the noodles |
| Salt | 1 teaspoon | |
| Large egg | 1 | |
| Large egg yolks | 2 | |
| Olive oil | ½ teaspoon | |
| Water | 1 bottle | In a spray bottle |
My Cozy Garlic Shrimp and Pasta
Hello, my dear! Come sit in my kitchen. I want to share a special recipe with you. It’s for Garlic Shrimp and Pasta. This dish always makes me think of my husband, Frank. He loves it so much. The smell of garlic cooking is just wonderful. It fills the whole house with happiness.
We will make the noodles from scratch. It is so much fun. You get to play with dough. I still laugh at the first time I tried it. I had flour on my nose for hours! But fresh pasta tastes so soft and delicious. It is worth the little bit of extra work.
Let’s start with our homemade noodles. You will need flour, eggs, and a little salt. Make a big mountain of flour on your counter. Then, make a hole in the middle, like a little volcano. Crack your eggs right into that hole. This part is my favorite. It feels like a fun science project.
Making the Pasta Dough
Step 1: Mix your flour and salt on a clean counter. Make a well in the center. Add your whole egg, yolks, and oil into the well. Gently mix the wet ingredients with a fork. Slowly pull the flour into the middle. Keep mixing until it becomes a shaggy dough.
Step 2: Now, use your hands to knead the dough. Push it down and away from you. Fold it over and repeat. Do this for about five minutes. (A hard-learned tip: If the dough sticks to your hands, just add a tiny bit more flour). The dough should feel smooth and soft when it’s ready.
Step 3: Shape the dough into a ball. Wrap it up and let it rest for half an hour. This lets the dough relax. It makes it much easier to roll out later. While it rests, we can get our shrimp ready. What’s your favorite shape of pasta? Share below!
Cooking the Shrimp and Sauce
Step 4: Let’s cook our shrimp. Dry them with a paper towel. This helps them get a nice sear. Season them with salt and pepper. Melt butter in a big pan. Now, here’s my little trick. Flip the whole plate of shrimp into the pan. They all cook at the same time! Let them cook for one minute without moving them.
Step 5: Add the minced garlic to the pan. Oh, doesn’t that smell amazing? Cook it for just a minute. You don’t want the garlic to burn. Then, flip the shrimp over. Cook them for two more minutes. Take the shrimp out and put them in a bowl. They should be pink and beautiful.
Step 6: Use the same pan for the sauce. Pour in the vermouth and lemon juice. It will sizzle and steam! Scrape all the yummy brown bits from the bottom. Let it bubble until it gets a little thicker. Stir in the fresh parsley. Then pour this lovely sauce over the shrimp.
Step 7: Your pasta water should be boiling now. Add a big pinch of salt. Cook your fresh linguine for about four minutes. It cooks very fast. Drain it and mix it right in with the saucy shrimp. Toss everything together gently. Now, it’s time to eat!
| Cook Time | 20 minutes |
| Total Time | 1 hour |
| Yield | 4 servings |
| Category | Dinner |
Let’s Get Creative!
This recipe is like a good friend. It’s happy to change things up. You can make it new every time. Here are a few fun twists I like to try. They are all so simple and tasty.
- Lemony Zest Boost. Add the zest of a whole lemon to the sauce. It makes the flavor pop and taste so fresh and sunny.
- Spicy Sunshine Kick. Add a big pinch of red pepper flakes with the garlic. It gives the dish a little warm kick that I just love.
- Summer Garden Veggie. Sauté some cherry tomatoes and zucchini first. Then remove them and cook the shrimp. Add them back at the end.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about serving your beautiful pasta. I love to twirl it high onto a warm plate. Top it with all those gorgeous shrimp. A little extra sprinkle of parsley on top makes it look so pretty. It’s a feast for the eyes!
This dish is wonderful with a simple green salad on the side. Some warm, crusty bread is also perfect for soaking up the delicious sauce. For a drink, a chilled glass of white wine pairs nicely. For a cozy night in, I love fizzy lemonade with a sprig of mint. Which would you choose tonight?
Keeping Your Garlic Shrimp and Pasta Tasty
This meal is best enjoyed right away. But we all have leftovers sometimes. Let the pasta and shrimp cool down first. Then store them together in a sealed container in the fridge. They will be good for two days.
I do not recommend freezing this dish. The shrimp can get rubbery. The fresh pasta does not like the freezer either. I learned this the hard way. I once froze a beautiful portion for my grandson. The texture was just not the same when we reheated it.
To reheat, use a skillet with a tiny splash of water. Warm it gently over low heat. This keeps the shrimp tender. Batch cooking matters because it saves you time on a busy night. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your pasta dough too sticky? Do not worry. Just add a little more flour, one spoon at a time. Knead it until it feels smooth. I remember when I first made pasta. My hands were covered in dough. It was a funny mess.
Is your shrimp tough? You might have cooked it too long. Shrimp cook very fast. They are done when they turn pink and curl. This matters because perfect shrimp are juicy and sweet. Are your noodles sticking together? Make sure your water is boiling like a storm before adding them. Stir them right away. This simple step builds your cooking confidence. Which of these problems have you run into before?
Your Garlic Shrimp and Pasta Questions
Q: Can I make this gluten-free?
A: Yes. Use your favorite gluten-free flour for the pasta. Or buy gluten-free noodles.
Q: Can I make any parts ahead?
A: You can make the pasta dough a day early. Keep it wrapped in the fridge.
Q: What if I do not have vermouth?
A: You can use a little chicken broth instead. It will still taste lovely.
Q: Can I double the recipe?
A: Of course. Just use a bigger pan for the shrimp so they cook evenly.
Q: Is the fresh pasta worth the effort?
A: I think so. The taste is wonderful. But store-bought linguine works great too. Fun fact: Making pasta from scratch is a tradition in my family that goes way back. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this dish. Cooking is about sharing joy and good food. It is okay if it is not perfect the first time. My first pasta was a little lumpy, but full of love.
I would be so happy to see your creation. Show me your beautiful plates of garlic shrimp and pasta. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen Table.
Happy cooking!
—Olivia Hartwell.
Garlic Shrimp and Pasta
Description
A classic and elegant dish featuring tender shrimp in a garlicky, buttery white wine sauce, served over fresh homemade linguine.
Ingredients
**For the Noodles**
Instructions
- **For the Homemade Noodles:** On a clean work surface, sift together the flour and salt, forming a mound with a wide well in the center. Place the whole egg, egg yolks, and olive oil into this well. Gently whisk the wet ingredients together before gradually incorporating the surrounding flour until a stiff dough forms. Use a bench scraper to help combine the mixture, then knead the dough by hand for 4 to 5 minutes, adding more flour if it becomes sticky. Shape the dough into a ball, cover it, and let it rest for 30 minutes.
- Roll the dough out into a rectangle about 1/4-inch thick. Using a pasta machine, start at the widest setting and progressively run the dough through thinner and thinner settings until it is nearly transparent. Cut the large sheet of dough into manageable lengths. Attach the linguine cutter to your machine and run each piece of dough through to form the noodles. Cook the fresh pasta in a pot of salted, boiling water for approximately four minutes before combining with the shrimp scampi.
- **For the Shrimp Scampi:** Begin by drying the shrimp with a paper towel and arranging them on a plate. Season them with salt and pepper. In a large skillet, melt the butter over medium heat. Carefully flip the plate over the skillet to add all the shrimp at once. Let them cook undisturbed for one minute. Add the minced garlic and cook for another minute. Turn the shrimp over and cook for two more minutes. Remove the shrimp from the pan and place them in a bowl.
- Using the same skillet, pour in the vermouth and lemon juice. Bring to a boil, scraping the bottom of the pan to incorporate any browned bits, and cook until the liquid has reduced slightly and thickened. Stir in the parsley. Pour this sauce over the reserved shrimp and toss to coat. Combine the finished scampi with the prepared linguine.
Notes
- For the best flavor, use the freshest shrimp you can find. If you don’t have vermouth, a dry white wine like Sauvignon Blanc is a great substitute.
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