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Spicy Shrimp Linguine in One Pot

Spicy Shrimp Linguine in One Pot" offers a tantalizing culinary experience with succulent jumbo shrimp, perfectly cooked linguine, and a medley of aromatic spices. This dish is characterized by its harmonious blend of flavors, including zesty fire-roasted tomatoes, fragrant garlic, and aromatic basil. What sets it apart is its simplicity and convenience—all cooked in just one pot. With high-quality ingredients and easy-to-follow instructions, this recipe promises to deliver a restaurant-quality meal that will delight both seasoned chefs and culinary novices alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Peel and devein all shrimp. Place them in a large bowl and coat with 2 tablespoons of olive oil and the seasoning mixture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with extra parmesan cheese and fresh basil on top. Enjoy!