Spicy Garlic–Anchovy Shrimp Linguine

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Spicy Garlic–Anchovy Shrimp Linguine
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This Spicy Garlic–Anchovy Shrimp Linguine combines succulent shrimp seared to perfection with a vibrant tomato, garlic, anchovy, and white-wine sauce, all tossed with al dente linguine. Bright lemon and a touch of honey balance the heat of chili flakes, while fresh parsley adds herbaceous fragrance. Inspired by coastal Italian and Provençal flavors, this dish delivers restaurant-quality taste with simple pantry staples. Ready in under 30 minutes, it’s perfect for weeknight indulgence or impressing guests with minimal fuss.

Cooking Time

Preparation: 10 minutes
Shrimp Marination & Searing: 8 minutes
Sauce Simmering: 10 minutes (overlapping)
Pasta Cooking & Tossing: 10 minutes (overlapping)
Total Active Time: 25 minutes
Total Time: Approximately 30 minutes

Ingredients

  • For the Shrimp:

    • 400 g (14 oz) raw shrimp (16–20 count), peeled and deveined

    • ½ tsp fine salt

    • 1 tsp sweet paprika

    • 1 tsp baking soda (for tenderizing)

    • ½ tsp red chili flakes

    • 2 Tbsp olive oil

  • For the Sauce:

    • 2 Tbsp olive oil

    • 5 garlic cloves, thinly sliced

    • 4–6 anchovy fillets in oil, drained and chopped

    • ½ tsp red chili flakes (adjust to taste)

    • 120 ml (½ cup) dry white wine

    • 800 ml (4 cups) crushed tomatoes or tomato passata

    • 1 tsp dried herb mix (oregano, basil, thyme)

    • Salt, to taste

  • For the Pasta & Finishing:

    • 300 g (10.5 oz) linguine

    • Salt, for pasta water

    • Juice of ½ lemon

    • 1 tsp honey

    • 2 Tbsp fresh parsley, chopped

Step-by-Step Cooking Directions

  1. Marinate & Sear the Shrimp
    In a bowl, toss shrimp with salt, paprika, baking soda, chili flakes, and 2 Tbsp olive oil. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until just opaque. Transfer to a plate and set aside.

  2. Sauté Garlic & Anchovies
    In the same skillet, add 2 Tbsp olive oil over medium heat. Add sliced garlic and cook 1 minute until fragrant. Stir in chopped anchovies and ½ tsp chili flakes; cook 30 seconds until anchovies dissolve into the oil.

  3. Deglaze & Simmer
    Pour in white wine to deglaze, scraping up browned bits. Cook 2 minutes to reduce slightly. Stir in crushed tomatoes and dried herbs. Season with salt. Simmer gently 8 minutes, stirring occasionally, until sauce thickens.

  4. Cook the Linguine
    While sauce simmers, bring a large pot of salted water to a boil. Add linguine and cook until tender (per package instructions). Reserve ½ cup pasta water, then drain.

  5. Finish the Sauce
    Stir lemon juice and honey into the tomato sauce. Add seared shrimp and simmer 1 minute to reheat. If too thick, add reserved pasta water, 2 Tbsp at a time, to achieve desired consistency.

  6. Toss & Serve
    Add drained linguine to the skillet and toss until coated. Sprinkle chopped parsley and serve immediately.

Nutritional Information (per serving, serves 4)

  • Calories: 480 kcal

  • Protein: 28 g

  • Carbohydrates: 60 g

  • Fat: 14 g

  • Fiber: 6 g

  • Sodium: 920 mg

The Origins and Popularity of the Recipe

This dish draws on Southern Italian spaghetti allo scoglio (seafood pasta) and Provençal pissaladière flavors via anchovies. The combination of garlic, anchovy, and tomato is a classic Italian base (bagna cauda influence), while shrimp elevates it to a coastal specialty. Its popularity stems from quick preparation, bold umami depth, and the universal love of pasta-and-seafood combinations in Mediterranean cuisines.

Reasons You’ll Love the Recipe

  • Speed: Ready in 30 minutes.

  • Depth of Flavor: Anchovies and garlic create savory richness.

  • Balance: Sweet honey and lemon cut acidity and heat.

  • Versatility: Adjust spice, use different seafood, or swap linguine for spaghetti.

Health Benefits

  • Shrimp: High-quality lean protein and omega-3s.

  • Tomatoes: Rich in lycopene, antioxidants, and vitamin C.

  • Olive Oil: Heart-healthy monounsaturated fats.

  • Garlic: Anti-inflammatory and immune-boosting properties.

Serving Suggestions

  • Garnish with extra parsley and grated Parmesan (optional).

  • Serve with a simple arugula salad dressed in lemon vinaigrette.

  • Pair with crusty bread to mop up sauce.

Common Mistakes to Avoid

  • Overcooking Shrimp: Sear only until just opaque to prevent toughness.

  • Undersalting Pasta Water: Proper seasoning prevents bland noodles.

  • Burning Garlic: Add garlic to warm oil and watch closely to avoid bitterness.

Pairing Recommendations

  • Wine: A crisp Pinot Grigio or Vermentino complements the seafood and acidity.

  • Beer: A light pilsner or Belgian witbier balances heat and seafood.

  • Non-Alcoholic: Sparkling water with a squeeze of lemon refreshes the palate.

Cooking Tips

  • Reserve Pasta Water: Its starchiness helps bind sauce to pasta.

  • Taste & Adjust: Always taste sauce before tossing pasta—add salt, pepper, or honey as needed.

  • Anchovy Substitute: Use 2 tsp fish sauce if anchovies aren’t available.

Similar Recipes to Try

  • Spaghetti alle Vongole (Clam Pasta)

  • Pasta Puttanesca (Anchovy Tomato Sauce)

  • Shrimp Scampi Linguine (Garlic-Butter Sauce)

Variations to Try

  • Spicy Kick: Increase chili flakes or add fresh chilies.

  • Creamy Twist: Stir in 2 Tbsp cream for richness.

  • Vegetable Add-In: Add spinach or zucchini slices for extra produce.

Ingredient Spotlight

Anchovies: These umami bombs dissolve into the sauce, providing depth without fishiness. Rich in omega-3s and protein, they are a secret weapon in many savory sauces.

Conclusion

This Spicy Garlic–Anchovy Shrimp Linguine is a perfect weeknight solution: quick, flavorful, and elegant. The harmony of umami anchovies, tender shrimp, vibrant tomatoes, and aromatic garlic makes it a standout pasta dish you’ll return to time and again. Enjoy its Mediterranean flair any night of the week!

Frequently Asked Questions

  1. Can I use frozen shrimp?
    Thaw fully, pat dry, and proceed with seasoning and searing.

  2. Is white wine necessary?
    Adds acidity and flavor—substitute chicken broth plus 1 tbsp lemon juice.

  3. How do I reduce sodium?
    Rinse anchovies after chopping and use low-sodium canned tomatoes.

  4. Can I use spaghetti instead of linguine?
    Yes—cook to al dente and toss in sauce the same way.

  5. My sauce is too thin—what now?
    Simmer longer to reduce or add a pinch of tomato paste.

  6. How spicy is this?
    Mild-medium; adjust chili flakes to your heat preference.

  7. Can I make it ahead?
    Prepare sauce and shrimp separately; reheat and toss with freshly cooked pasta.

  8. What if I don’t have anchovies?
    Use 1 tsp fish sauce or omit—flavor will be less umami-rich.

  9. How to store leftovers?
    Refrigerate in an airtight container up to 2 days; reheat gently in a skillet.

  10. Can I freeze this?
    Not recommended—seafood texture degrades. Freeze sauce separately without shrimp.

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