Sunday, February 19, 2017

Shrimp Linguini in Garlic White Wine Sauce

While this recipe can be done with any type of linguini, what made it truly stand out was the squid ink pasta we picked up at the farmer's market in Little Italy in San Diego. The first time I had squid ink pasta was at La Viola in Philadelphia. I wasn't really sure what I had gotten myself into, especially since I am not the biggest fan of squid to begin with. But I was pleasantly surprised that squid ink pasta doesn't taste like squid at all! If someone was to perform a blindfolded taste test, I don't think I'd really be able to tell the difference between this and regular pasta. Rather, it's the beautiful silky black color that gives it definition.

Shrimp Linguini in White Wine Sauce

Prep time: 20 minutes
Cook time: 30 minutes

1/4 cup olive oil
8 cloves garlic, chopped
1 tsp crushed red pepper
5 tbsp unsalted butter
1 lb tiger shrimp
2/3 cup white wine 
Salt and pepper to taste
1 bunch of rainbow chards
12 oz fresh linguini
1.5 cups cherry tomatoes


  1. Peel and devein shrimp. Toss with salt and pepper and set aside. 
  2. Separate chard leaves from stems and roughly chop. 
  3. Boil a pot of water with salt and a tbsp of oil. 
  4. Heat olive oil in a medium sized pan. Add garlic and crushed pepper until golden and fragrant, about 2 minutes.
  5. Next add the butter and shrimp. Cook until pink on both sides. 
  6. Add salt and pepper to taste. 
  7. Add white wine and cook for additional 30 seconds then remove from heat and set aside in a warm place.
  8. In a separate pan, heat 1 tbsp olive oil. Add chard stems and cook for 2 minutes until lightly softened. Add tomatoes and chard leaves, cooking for 2-3 minutes until leaves have wilted. Salt and pepper to taste. 
  9. While chards are cooking, boil pasta for 2 minutes until al dente. (If using boxed pasta, you will need to cook longer according to box instructions). Drain pasta (set aside 1 cup of pasta water). 
  10. Add pasta to cooked vegetables. Toss to combine.
  11. Add shrimp and sauce to pasta and cook for 1-2 minutes. Toss to coat. If pasta looks dry, add back pasta water, 1/4 cup at a time until desired consistency is reached. 
  12. Plate and enjoy!


  1. the shrimp linguini in garlic white wine looks really yummy i had no idea you could play around with the shrimp recipe vivian thanks for sharing.this would definately be my first activity id get involved in after finishing up on australianwritings biz visit this site.

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