Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz dried linguine
- 1 1/2 lb large shrimp, peeled and deveined
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- 1/2–3/4 tsp red pepper flakes, to taste
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 4 large garlic cloves, thinly sliced
- 1/3 cup ouzo
- 1/2 cup dry white wine or seafood/chicken broth
- 1 can (14.5 oz) crushed tomatoes or tomato passata (about 1 1/2 cups)
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- 2 tbsp unsalted butter
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill or basil
- Optional: 1/2 cup crumbled feta, extra herbs, lemon wedges
Do This
- 1. Season shrimp with 1/2 tsp salt, pepper, paprika, and a pinch of red pepper flakes; set aside.
- 2. Boil linguine in salted water until al dente (about 8–10 minutes); reserve 1 cup pasta water, then drain.
- 3. Sear shrimp in 1 tbsp olive oil over medium-high heat, 1–2 minutes per side until just pink; remove to a plate.
- 4. In the same pan, add remaining oil, sauté onion 5–7 minutes, then garlic and red pepper flakes 30 seconds.
- 5. Deglaze with ouzo and white wine/broth; simmer 2 minutes. Stir in tomatoes, tomato paste, sugar, oregano, and 1/2 tsp salt; simmer 8–10 minutes.
- 6. Return shrimp to sauce with any juices; simmer gently 2–3 minutes. Stir in butter, lemon zest and juice, parsley, and dill/basil.
- 7. Toss linguine with sauce, adding reserved pasta water as needed to loosen. Taste, adjust seasoning, and serve with extra herbs and optional feta.
Why You’ll Love This Recipe
- Bright, aromatic flavors from tomato, garlic, and ouzo make this shrimp pasta feel special but still weeknight-friendly.
- Everything cooks in one pan (plus the pasta pot), so cleanup is refreshingly easy.
- Fresh herbs, lemon, and optional feta give it a Greek coastal vibe without needing hard-to-find ingredients.
- Ready in about 45 minutes, yet impressive enough for guests or a relaxed date night at home.
Grocery List
- Produce: 1 small yellow onion, 1 head garlic (you need 4 cloves), 1 lemon, fresh flat-leaf parsley, fresh dill or basil, optional extra lemon for serving.
- Dairy: Unsalted butter, optional feta cheese for serving.
- Pantry: Dried linguine, large shrimp (fresh or frozen), extra-virgin olive oil, kosher salt, black pepper, sweet paprika, red pepper flakes, ouzo, dry white wine or seafood/chicken broth, crushed tomatoes or tomato passata, tomato paste, sugar, dried oregano.
Full Ingredients
For the Shrimp
- 1 1/2 lb large shrimp (16–20 count), peeled and deveined, tails on or off
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes (optional, for a little heat)
For the Tomato, Garlic & Ouzo Sauce
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 4 large garlic cloves, thinly sliced or very finely minced
- 1/4–1/2 tsp red pepper flakes, to taste
- 1/3 cup ouzo
- 1/2 cup dry white wine or seafood/chicken broth
- 1 can (14.5 oz) crushed tomatoes or 1 1/2 cups tomato passata
- 2 tbsp tomato paste
- 1 tsp granulated sugar (helps balance the acidity)
- 1 tsp dried oregano
- 3/4 tsp kosher salt (plus more to taste)
- 2 tbsp unsalted butter
- Zest of 1 lemon (about 1 tsp finely grated)
- 2 tbsp fresh lemon juice (about 1/2 lemon, plus more to taste)
For the Pasta & Finishing Touches
- 12 oz dried linguine (or spaghetti)
- 1–1 1/2 tsp kosher salt for the pasta water
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh dill or fresh basil
- Optional: 1/2 cup crumbled feta cheese, for serving
- Optional: Extra lemon wedges and a drizzle of olive oil for serving
Step-by-Step Instructions
Step 1: Prep the shrimp and aromatics
Pat the shrimp dry with paper towels so they sear nicely instead of steaming. Place them in a bowl and season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon sweet paprika, and 1/4 teaspoon red pepper flakes (if using). Toss well to coat evenly and set aside while you prep the rest of the ingredients.
Finely chop the onion, thinly slice or mince the garlic, finely chop the parsley and dill/basil, and zest and juice the lemon. Having everything ready before you start cooking helps the dish come together smoothly, since the shrimp and sauce cook quickly.
Step 2: Cook the linguine
Bring a large pot of water to a rolling boil. Season generously with 1–1 1/2 teaspoons kosher salt (the water should taste pleasantly salty, like the sea). Add the linguine and cook according to package directions until al dente, usually 8–10 minutes.
Just before draining, scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the linguine but do not rinse; you want the surface starch to help the sauce cling. Leave the pasta in the colander or the empty pot with the lid on to keep it warm while you finish the sauce.
Step 3: Sear the shrimp
While the pasta cooks, heat a large, wide skillet (12-inch works well) over medium-high heat. Add 1 tablespoon of the olive oil. When the oil is shimmering but not smoking, add the seasoned shrimp in a single layer. Work in two batches if needed to avoid overcrowding the pan.
Sear the shrimp for 1–2 minutes on the first side, until they just start to turn opaque and lightly golden in spots. Flip and cook for another 1–2 minutes on the second side, until just cooked through. They should be pink and slightly curled, not tightly coiled. Transfer the shrimp and any juices to a plate and set aside. They will finish in the sauce later, so do not overcook them now.
Step 4: Build the tomato, garlic & ouzo base
Reduce the heat to medium. In the same skillet (do not wipe it out), add the remaining 2 tablespoons olive oil. Add the chopped onion and a small pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5–7 minutes. Scrape up any browned bits from the shrimp as the onion cooks; they will add flavor to the sauce.
Add the sliced garlic and 1/4–1/2 teaspoon red pepper flakes (to taste). Cook, stirring constantly, for 30–45 seconds, just until fragrant. Do not let the garlic brown or it can turn bitter.
Pour in the ouzo and white wine (or broth). The pan will sizzle. Stir and let the mixture simmer for 2–3 minutes, until slightly reduced and the sharp alcohol smell mellows. This step infuses the sauce with ouzo’s gentle anise aroma without being overpowering.
Step 5: Simmer the tomato sauce
Stir in the crushed tomatoes (or passata), tomato paste, sugar, dried oregano, and 3/4 teaspoon kosher salt. Mix well to fully incorporate the tomato paste into the sauce.
Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it bubble softly, uncovered, for 8–10 minutes. Stir occasionally. The sauce should thicken slightly and deepen in color to a rich red-orange. Taste and adjust seasoning with more salt or a pinch of sugar if the tomatoes are very acidic.
Step 6: Finish the shrimp in the sauce
Return the seared shrimp and any collected juices to the skillet, along with the butter, lemon zest, and lemon juice. Stir gently to coat the shrimp in the sauce.
Simmer over low heat for 2–3 minutes, just until the shrimp are heated through and the butter has melted into the sauce, making it glossy and silky. Stir in the chopped parsley and dill/basil, reserving a little for serving. Taste and adjust with more lemon, salt, or red pepper flakes if you want more brightness or heat.
Step 7: Toss with linguine and serve
Add the drained linguine directly into the skillet with the shrimp and sauce. Use tongs to toss everything together for 1–2 minutes over low heat, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. You may not need all the water; add just enough to create a lightly saucy, glossy coating on the noodles.
When the pasta is well coated and heated through, remove from the heat. Serve immediately in warm bowls or shallow plates. Top with the reserved fresh herbs and, if using, crumbled feta. Finish with an extra drizzle of good olive oil and lemon wedges on the side.
Pro Tips
- Do not overcook the shrimp. They should be just opaque and lightly curled after searing. Remember they cook a bit more when warmed in the sauce.
- Use real ouzo if you can. Its subtle anise flavor is classic in Greek cooking. If you do not have it, you can substitute dry white wine, but the flavor profile will be slightly different.
- Salt your pasta water generously. This is your chance to season the pasta itself, so do not skip it. Properly seasoned water makes the whole dish taste better.
- Adjust the sauce consistency with pasta water. If the pasta seems dry or clumpy, add a little more reserved pasta water and toss until the sauce becomes silky.
- Fresh herbs and lemon are key. Add them near the end so they stay bright and vibrant; they balance the richness of the shrimp and tomato beautifully.
Variations
- Spicy Garides Pasta: Increase the red pepper flakes to 1–1 1/2 teaspoons total and add a pinch of cayenne to the shrimp seasoning for a more robust kick.
- Creamy Feta Version: Stir 1/3–1/2 cup crumbled feta directly into the sauce at the very end, letting it soften and partially melt for a tangy, creamy texture (you may need a splash more pasta water to keep it saucy).
- Veggie-Boosted: Add 1 cup halved cherry tomatoes and/or 1 cup baby spinach to the sauce in the last 3–4 minutes of simmering. The tomatoes add sweetness and the spinach wilts down into the sauce.
Storage & Make-Ahead
This dish is best enjoyed fresh, when the shrimp are tender and the pasta is perfectly al dente. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a tablespoon or two of water or broth to a skillet, add the pasta, and warm gently over low heat, tossing frequently until hot. Avoid boiling or microwaving on high, as shrimp can turn rubbery.
For make-ahead prep, you can chop the onion and garlic, zest and juice the lemon, and chop the herbs up to 1 day in advance and store them separately in the refrigerator. You can also peel and devein the shrimp up to a day ahead. The sauce itself can be made (without the shrimp, herbs, lemon, and butter) up to 2 days in advance and refrigerated; reheat gently, then add the shrimp and finish as directed.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without feta): about 550–600 calories; 35–40 g protein; 18–22 g fat; 55–60 g carbohydrates; 3–4 g fiber; 5–7 g sugar; 900–1,100 mg sodium (will vary based on salt, broth, and feta use). Adding feta will increase protein slightly and add a bit more fat and sodium.
