Shrimp Linguine with White Wine

• Linguine — 180–200 g
• Raw shrimp (peeled) — ~300–350 g
• Cherry tomatoes — ~200–250 g
• Onion — ~80–100 g
• Garlic — 2 cloves
• White dry wine — ~70–80 ml
• Olive oil — ~20 ml
• Butter — ~10–15 g
• Pasta water — ~60–80 ml
• Dry basil — ~1 g
• Dry oregano — ~1 g
• Black pepper — to taste
• Salt — to taste
• Lemon juice — optional

Steps

1. Boil 2 L water + 20 g salt.
2. Cook linguine until al dente, about 1 min less than package instructions.
3. Reserve ~100 ml pasta water before draining.
4. Heat olive oil in a large pan on medium-high heat.
5. Add shrimp in one layer.
6. Cook shrimp:
   • ~45–60 sec first side
   • ~20–30 sec second side
7. Remove shrimp immediately once pink and opaque.
8. Add onion and cook ~3–5 min until soft.
9. Add garlic and cook ~30 sec.
10. Add black pepper to the oil and stir briefly.
11. Add cherry tomatoes and cook ~3–4 min, lightly crushing them.
12. Add basil and oregano.
13. Pour in white wine and simmer ~2 min.
14. Add ~60–80 ml pasta water.
15. Add linguine and mix.
16. Return shrimp to the pan.
17. Add butter and mix 30–60 sec until glossy.
18. Adjust salt if needed.
19. Add a little lemon juice if desired.

Notes

• Shrimp overcook very quickly.
• Dry herbs are added into the sauce, not directly into hot oil.
• Black pepper in oil gives extra aroma.

Next time

• Try adding parsley at the end.
• Can also work with canned tomatoes instead of cherry tomatoes.