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You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
Linguine is always our go-to since it holds onto all that lovely saucy goodness but you can also substitute spaghetti or fettuccine.
For richness and creaminess, of course.
Peeled, deveined and thawed overnight (or a quick 5-10 min thaw under cold running water).
For maximum flavor. You can increase the amount of red pepper flakes for extra heat and spiciness.
A dry white wine is great here (pinot grigio or sauvignon blanc).
A little bit of acid goes a long way to help balance out the flavors and richness of the butter. Freshly squeezed is always the way to go (over the bottled stuff).
Add your finishing touches with a healthy dusting of freshly grated Parm.
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Chicken stock can be used for white wine as a non-alcoholic substitute.
The lemon juice helps balance out the flavors and richness of the butter.
Leftovers can be stored in an airtight container in the fridge for 1 day.
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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