Phlippen Garlic Shrimp Linguine

The 20-minute dinner that tastes like you've been cooking all day. Succulent shrimp get tossed with garlic, butter, and Phlippens sauce, then mixed with linguine for a dish that's elegant enough for date night but easy enough for a Tuesday. Pure coastal comfort with a smoky twist.

Prep: 10m | Cook: 15m | Heat: Choice (Original for classic garlic butter vibes, Hot for a spicy kick)

Ingredients:

• 1 lb linguine pasta
• 1 lb large shrimp, peeled and deveined
• ½ cup Phlippens Sauce (Original or Hot)
• 4 tbsp butter, divided
• 6 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
• Optional: Lemon wedges for garnish

The Gear:

• Large pot for pasta
• Large skillet or sauté pan
• Tongs
• Colander
• Wooden spoon

Instructions:

1. The Boil: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. The Season: While the pasta cooks, season the shrimp with salt, black pepper, and red pepper flakes (if using).
3. The Sear: Heat 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until they're pink and just cooked through. Remove shrimp to a plate and set aside.
4. The Garlic: In the same skillet, add the remaining 2 tbsp butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant but not browned.
5. The Deglaze: Pour in the white wine (or broth) and let it simmer for 2-3 minutes, scraping up any flavourful bits from the bottom of the pan.
6. The Sauce: Reduce heat to medium-low. Stir in the Phlippens Sauce and lemon juice. Let it simmer gently for 2 minutes to marry the flavours.
7. The Toss: Add the drained linguine directly to the sauce along with the cooked shrimp. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats every strand of pasta beautifully.
8. The Finish: Stir in the fresh parsley and give it one final toss. Taste and adjust seasoning with salt and pepper if needed.
9. The Serve: Divide among plates or bowls. Top with grated Parmesan and garnish with lemon wedges. Serve immediately.

Phlippen Tip: Don't overcook the shrimp—they only need 2 minutes per side. Overcooked shrimp are rubbery, and nobody wants that. Pull them off when they're just pink and opaque.

Pro-Tips & Pairings:

• Leftover Love: Store leftovers separately (shrimp and pasta) if possible to prevent the shrimp from getting tough. Reheat gently and toss together just before serving.
• Drink This: A crisp Sauvignon Blanc, a dry Pinot Grigio, or a light wheat beer to complement the garlic and smoke.
• Hungry for More? Start the meal with our Phlippen Jerk Chicken Queso as an appetizer, or serve alongside our Phlippen Sweet Heat Cauliflower Bake for a seafood feast.
• Protein Swap: Not a shrimp fan? Use scallops, chunks of firm white fish, or even grilled chicken from our Phlippen Lollipop Chicken Drums recipe.
• Make It Creamy: Add ¼ cup of heavy cream after step 6 for a richer, creamier sauce.