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Linguine With Spicy Shrimp

March 26, 2014

This shrimp pasta is elegant enough for a special occasion, yet very easy to make on any weeknight. Buon appetito!

TOTAL TIME: 20 min  


3/4 pound linguine

1/4 cup olive oil

1 1/2 pounds peeled and deveined large shrimp, tails removed (raw)

2 cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper

kosher salt

2 bunches watercress, thick stems removed and torn (about 6 cups)

1 tablespoon grated lemon zest


Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot.

Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.

Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).