Mediterranean Shrimp Pasta with White Wine

Method

1. Bring a large pot of salted water to boil. Add linguine and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.

2. While pasta cooks, pat shrimp completely dry with paper towels. Season generously with salt and pepper. This ensures proper browning.

3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer—listen for a lively sizzle. Cook 2 minutes without moving until golden on bottom, then flip and cook 1 minute more. Shrimp should be opaque and reach 63°C internally. Remove to a plate.

4. Reduce heat to medium. Add diced zucchini to the same pan. Saute 3-4 minutes until tender but still holding shape, stirring occasionally. Add a pinch of salt.

5. Add minced garlic and red pepper flakes. Stir for 30 seconds until fragrant—watch carefully to prevent burning. The aroma should be potent and slightly sweet.

6. Pour in white wine, scraping up any browned bits from the bottom. Let simmer 2-3 minutes until reduced by half. The liquid should coat a spoon slightly.

7. Add cherry tomatoes and cook 2 minutes until they begin to soften and release their juices. The sauce will loosen and become glossy.

8. Return shrimp to the pan along with any accumulated juices. Add half the lemon juice and toss to combine. If sauce seems thick, add reserved pasta water one tablespoon at a time.

9. Add drained pasta directly to the sauce. Toss vigorously for 1-2 minutes so pasta absorbs the flavor and sauce clings to each strand. The sauce should emulsify slightly.

10. Remove from heat. Add remaining lemon juice and fresh parsley. Toss once more. Taste and adjust seasoning—add more pepper flakes if desired.

11. Divide between two warm bowls. Serve immediately with lemon wedges on the side.