Linguini, Shrimp and Garlic

This recipe makes six to eight servings.


  • 1 pound linguini, cooked in salted water until desired doneness, strained and set aside
  • 1 Tbsp. olive oil
  • 3 strips of bacon, minced
  • 1 cup onion, finely chopped
  • 3-4 cloves garlic, smashed
  • ½ Tsp. dried thyme
  • ¼ Tsp. pepper flakes
  • 1 cup white wine
  • 1 8-ounce bottle of clam juice
  • 1 pound shrimp, cooked
  • 1 Tbsp. butter
  • ¼ cup fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste


  • In a large sauce pot over medium heat, add the olive oil, minced bacon, chopped onion and smashed garlic.
  • Cook, stirring occasionally until mixture is soft and fragrant, about 5 minutes. Add the dried thyme and pepper flakes and cook for 1 minute more.
  • Pour in the white wine and bring to a simmer. Lower heat and simmer until wine is reduced by about half.
  • Add the clam juice to the pot and return to a simmer and cook for 4 to 5 minutes.
  • Whisk in the butter and parsley. Then add the shrimp and pasta and cook for 45 seconds. Add the juice of 1 lemon and salt and pepper to taste.
  • Serve with grated pecorino cheese
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