Linguine With Shrimp, Venetian Style

“Linguine al Gamberi alla Veneta, from 1,000 Italian Recipes; Michele Scicolone”
1hr 45mins

Ingredients Nutrition


  1. Rinse shrimp and pat dry; cut each shrimp into ½ inch pieces.
  2. Add oil to a skillet large enough to hold all of the cooked pasta.
  3. Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
  4. Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
  5. Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
  6. Stir in parsley; remove from heat.
  7. Bring at least 4 quarts water to boil in a big pot.
  8. Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
  9. Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
  10. Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
  11. Add a little of the cooking water, if needed.
  12. Remove the ginger; serve immediately.

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