Linguine With Vermouth and Orange-Scented Shrimp

Name: Linguine With Vermouth and Orange-Scented Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb linguine; 1 tablespoon extra virgin olive oil; 4 garlic cloves; 1 12 lbs medium shrimp or 1 12 lbs rock shrimp, peeled and deveined; 10 fresh basil leaves, coarsely chopped, plus more leaves for garnish; 1 tablespoon minced orange zest; 1 cup dry vermouth; ½ cup low sodium chicken broth; 1 lemon, juice of; ½ cup light cream or ½ cup whipping cream; 2 tablespoons unsalted butter; salt; freshly ground black pepper

Servings: persons

1 lb linguine
1 tablespoon extra virgin olive oil
4 garlic cloves
1 12 lbs medium shrimp or 1 12 lbs rock shrimp, peeled and deveined
10 fresh basil leaves, coarsely chopped, plus more leaves for garnish
1 tablespoon minced orange zest
1 cup dry vermouth
½ cup low sodium chicken broth
1 lemon, juice of
½ cup light cream or ½ cup whipping cream
2 tablespoons unsalted butter
salt
freshly ground black pepper

1
Fill a big pot with salted water, cover, and bring to a boil.
2
cook the pasta according to package directions; drain the pasta, reserving 1/2 cup of the cooking water.
3
While the pasta is cooking, heat the olive oil in a saute pan over medium heat; add in the garlic and cook for 1 minute.
4
Add in the shrimp, basil, and orange zest; cook just until the shrimp turn pink, turning the shrimp once, about 2 minutes total.
5
Remove the shrimp mixture from the pan and keep warm.
6
Add the vermouth, chicken broth, and lemon juice and deglaze the pan, stirring to scrape up any bits that may have stuck to the bottom.
7
Increase heat to high and cook until the liquid is reduced by about 1/3, about 5 minutes.
8
Decrease the heat to low, stir in the cream, and simmer gently until thickened, about 2 minutes.
9
Whisk in the butter and season the sauce with salt and pepper.
10
Return shrimp to pan, then add the pasta and stir over low heat until incorporated, about 1 minute.
11
Add a little bit of the reserved pasta water to thin the sauce, if necessary.
12
Serve in pasta bowls and garnish each serving with basil leaves.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb linguine, 1 tablespoon extra virgin olive oil, 4 garlic cloves, 1 12 lbs medium shrimp or 1 12 lbs rock shrimp, peeled and deveined, and more.

Yes, Linguine With Vermouth and Orange-Scented Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!