Ingredients
Shrimp Marinade
- 1 1/2 pounds (680g) extra large shrimp (U26 or larger)
- 1 teaspoon paprika (optional, for color)
- 1/4 cup (60g) olive oil (divided)
- 1 teaspoon Diamond Crystal Kosher salt
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon baking soda
Pasta
- 1 pound (454g) linguine
- 2 cups (480g) pasta water (reserved, as needed)
- Salt for pasta water (2 tablespoons kosher salt per gallon)
Sauce
- 1/4 cup (60g) extra virgin olive oil
- 3 anchovy fillets
- 8 cloves garlic (sliced)
- 1 teaspoon crushed hot red pepper flakes (or to taste)
- 1/2 cup (120g) dry white wine
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
- 1/2 teaspoon dried oregano
- 3 tablespoons (45g) brandy (optional)
- 1/4 cup minced flat-leaf Italian parsley
- Salt and pepper to taste
Instructions
- Marinate the shrimp: In a large bowl, combine the shrimp, baking soda, kosher salt, crushed red pepper flakes, paprika, and 2 tablespoons of olive oil. Mix well to evenly coat the shrimp. Let the shrimp marinate for at least 10 minutes to enhance tenderness and flavor.
- Cook the shrimp: Heat a large pan over medium-high heat and add the remaining olive oil. When the oil shimmers, add the shrimp in batches to avoid overcrowding. Sauté the shrimp for 60 to 90 seconds per side or until almost cooked through and nicely seared. Transfer the cooked shrimp to a plate and tent with foil to keep warm.
- Prepare the pasta water: Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to a rolling boil in preparation for cooking the linguine.
- Make the sauce base: Using the same pan used to cook the shrimp, reduce the heat to medium and add 1/4 cup olive oil, garlic slices, and anchovy fillets. Mash the anchovies with a spoon to dissolve them into the oil. Cook until the garlic turns golden, about 2 to 3 minutes. Then add crushed red pepper flakes and cook for an additional 30 seconds, releasing their heat and aroma.
- Deglaze and simmer sauce: Pour in the dry white wine and raise heat to high. Use a wooden spoon to scrape the pan’s bottom to lift any browned bits for extra flavor. Allow the wine to reduce by half, then add the crushed plum tomatoes. Bring the sauce to a gentle simmer, lower heat to medium-low, add dried oregano, and season lightly with salt and pepper. Let it cook gently while preparing the pasta.
- Cook the linguine: Add the linguine to the boiling salted water and cook until one minute shy of al dente. Reserve some pasta water before draining. A few minutes before the pasta finishes cooking, stir in the brandy to the sauce for added depth (optional).
- Combine pasta and shrimp with sauce: Add the drained pasta and seared shrimp back into the pan with the sauce. Toss vigorously to coat everything evenly. Add reserved pasta water gradually if the sauce is too dry to achieve a silky consistency.
- Final seasoning and serving: Once the pasta reaches al dente texture, remove the pan from heat. Taste the sauce and adjust salt and pepper as needed. Stir in the chopped flat-leaf Italian parsley for freshness. Serve immediately and enjoy the spicy, bright flavors of this seafood classic.
Notes
- Use extra large shrimp (U26 or larger) for best texture and presentation.
- Marinating shrimp with baking soda helps tenderize the seafood.
- Adjust crushed red pepper flakes based on your preferred spice level.
- Brandy adds complexity but can be omitted if desired.
- Reserve pasta water to adjust sauce consistency perfectly.
- The anchovies dissolve in the oil and add umami without a fishy taste.
- Cooking shrimp in batches prevents steaming and ensures a perfect sear.
- Serve immediately for best flavor and texture; leftovers may lose sauce quality.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
