Yuja Shrimp Basil Linguine
Quick answer
Yuja shrimp basil linguine is a light oil-based pasta that keeps shrimp at the center of attention by handling them quickly and carefully.
What makes this special
- Springy seared shrimp and fresh basil toss in a citrusy yuja-infused olive oil sauce.
- Shrimp cooked within 3 minutes total to preserve springy texture
- Garlic and red pepper flakes slow-infused in olive oil build aromatic base
Key ingredients
Core cooking flow
- 1 Devein 180g shrimp and pat completely dry with paper towels.
- 2 Cook 180g linguine in salted boiling water for 1 minute less than the package time.
- 3 Heat 3 tablespoons olive oil in a pan over low heat.
Yuja shrimp basil linguine is a light oil-based pasta that keeps shrimp at the center of attention by handling them quickly and carefully. After deveining and thoroughly patting dry, the shrimp are seared in olive oil just until both sides turn pink, pulling them from the pan within three minutes total to preserve their springy, snapping bite. Prolonged heat is the enemy of shrimp texture, so they are removed and returned only when the pasta is nearly ready. The aromatic base begins with garlic and red pepper flakes sauteed over low heat in olive oil until fragrant but not colored, a process that infuses the fat with a gentle heat and a savory depth. A splash of white wine goes in next and cooks off quickly, adding a clean acidity and lifting the browned bits from the pan. Yuja marmalade contributes a distinct citrus sweetness, but the sugar content varies considerably between brands, so it is added incrementally and tasted as it goes. Three tablespoons of starchy pasta cooking water emulsify the oil and marmalade into a light sauce that clings to every strand of linguine without feeling heavy. Basil leaves are folded in off the heat to protect their volatile aromatic oils, so their fresh herbal fragrance layers over the yuja's bright citrus without any loss.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Devein 180g shrimp and pat completely dry with paper towels.
- 2Finish
Cook 180g linguine in salted boiling water for 1 minute less than the package time.
Reserve 3/4 cup pasta water.
- 3Control
Heat 3 tablespoons olive oil in a pan over low heat.
Add 4 sliced garlic cloves and 0.5 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- 4Control
Add the shrimp and cook over medium heat for 1 minute per side until pink.
Add 2 tablespoons white wine and cook for 30 seconds to evaporate the alcohol.
- 5Finish
Add 1.5 tablespoons yuzu preserve and 3 tablespoons pasta water to form the sauce.
Add the cooked linguine and toss over medium heat for 1 minute.
- 6Finish
Turn off the heat, tear in 15g basil, and season with 0.75 teaspoon salt and 0.5 teaspoon pepper.
Toss once and serve immediately while fragrant.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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