Welcome to our culinary haven, where we invite you to embark on a delightful journey through the tantalizing world of one-pot wonders. At our kitchen, we specialize in crafting flavorful masterpieces with simplicity and convenience in mind. Today, we’re thrilled to introduce our signature dish: Spicy Shrimp Linguine in One Pot.
Prepare to be whisked away by the harmonious blend of succulent jumbo shrimp, perfectly cooked linguine, and a medley of aromatic spices. In this culinary symphony, each ingredient plays its part to perfection, creating a dish that’s as comforting as it is satisfying.
What sets our Spicy Shrimp Linguine apart is not just its exquisite taste, but also the ease with which it comes together. With just one pot and a handful of fresh, high-quality ingredients, you can recreate this restaurant-worthy meal in the comfort of your own home.
Whether you’re a seasoned chef or a culinary novice, our recipe promises to deliver a dining experience that’s nothing short of extraordinary. So, join us as we dive into the world of one-pot cooking and discover the magic of our Spicy Shrimp Linguine.
Spicy Shrimp Linguine in One Pot
Ingredients
- 2 lbs Jumbo Shrimp
- 1-2 tablespoons Olive Oil
- 3 tablespoons Butter
- 1 Thinly Sliced Onion
- 5-6 Minced Garlic Cloves
- 1 15 oz Can Fire Roasted Tomatoes
- 1 Lemon Halved
- 4 ½ cups Chicken Stock
- 16 oz Linguine
- 1 ½ cups Freshly Grated Parmesan
- 4 Chopped Basil Leaves
Seasoning:
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ – 1 teaspoon Red Pepper Flakes
- ½ teaspoon Black Pepper
Instructions
- Peel and devein all shrimp. Place them in a large bowl and coat with 2 tablespoons of olive oil and the seasoning mixture.
- In a large pot, heat 1 tablespoon of olive oil. Cook the shrimp in batches until they turn pink and begin to curl. Remove them from the pan once almost cooked and set aside. Repeat until all shrimp are cooked. Squeeze half a lemon over the cooked shrimp.
- Add 3 tablespoons of butter and ¼ cup of chicken stock to the pan. Gently scrape the bottom to collect all the flavorful brown bits. Once the butter is melted, add the sliced onions and cook for 3-4 minutes. Add garlic and cook for another minute.
- Stir in fire roasted tomatoes, juice of half a lemon (placing the lemon into the broth), remaining chicken stock, and linguine. Bring to a low simmer. Gradually submerge the linguine as it cooks until fully covered by the broth. Cover with a lid and cook for 10 minutes or until the pasta is al dente.
- Once the pasta is cooked, turn off the heat and remove the lemon. Taste and adjust seasoning if necessary. Add the cooked shrimp and 1 cup of parmesan cheese, tossing to combine.
- Serve with extra parmesan cheese and fresh basil on top. Enjoy!