This poached shrimp pasta features tender shrimp cooked in an aromatic broth, served over linguine with a delicate lemon butter sauce made by reducing white wine and shrimp stock, then mounting with cold butter for a silky, emulsified finish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Peel and devein the shrimp, reserving the shells.
In a large pot, add 6 cups of cold water and the reserved shrimp shells. Salt the water generously.
Bring the water to a boil, then add the pasta. Cook for about 12 minutes, or according to package directions.
While the pasta cooks, prepare the aromatics. Smash and slice the garlic clove and finely slice the shallot.
In a separate large skillet, add 1/2 cup of white wine. Use a vegetable peeler to add the rind of the lemon, then squeeze in the juice of half the lemon.
Add the whole black peppercorns, sliced shallot, and garlic to the skillet. Season the peeled shrimp with kosher salt and freshly ground black pepper.
Place the skillet over medium-low heat, add a pinch of salt, cover, and let the liquid infuse for 5 minutes. Do not let it reduce.
Add the seasoned shrimp to the infused liquid and poach for about 2 minutes, until just cooked through.
Turn off the heat. Remove the shrimp from the skillet and set aside. Strain the poaching liquid through a fine-mesh sieve, discarding the solids.
Return the strained broth to the skillet. Using tongs, transfer the cooked pasta directly from its water into the skillet.
Place the skillet over medium-low heat and add the cold, cubed butter.
Continuously stir and toss the pasta, emulsifying the butter into the broth to create a creamy sauce. Add a small splash of the starchy pasta water to help it come together.
Once the butter is almost fully melted, turn off the heat to prevent the sauce from breaking.
Return the poached shrimp to the skillet and toss gently to combine.
To serve, twirl the pasta into a nest and place in a shallow bowl. Arrange the shrimp on top, spoon over the remaining sauce, and garnish with fresh basil and another crack of black pepper.
Store leftover pasta and shrimp separately in airtight containers up to 2 days; reheat pasta gently with a splash of water or broth, and serve shrimp cold or warmed separately to prevent sauce from breaking.
Yes. Simmer the shrimp shells with water, garlic, shallot, and peppercorns for 15–20 minutes, then strain and refrigerate up to 2 days. Use cold stock when making the sauce.
Use any dry white wine like Sauvignon Blanc, Albariño, or Vermentino. Avoid oaky or sweet wines, which will unbalance the delicate sauce.
The butter must be cold and cubed, and added off heat or over low heat while whisking constantly. If the pan is too hot, the emulsion breaks. Work quickly and keep the sauce warm, not hot.
Shrimp are done when they turn opaque and curl slightly, usually 3–4 minutes depending on size. Remove them immediately to avoid overcooking and toughness.
Yes. Double or triple ingredients proportionally, but poach shrimp in batches to avoid crowding the pot and ensure even cooking. Make one sauce batch and keep finished shrimp warm in a low oven.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Classic Alfredo Sauce
15 min
Marry Me Meatballs and Gnocchi
205 min
Spicy Italian Sub
25 min
Stove Top Stuffing Meatloaf
85 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Marry Me Chicken
35 min
Italian Shrimp Salad
200 min
One
30 min
