With Garlic, Chili & Parmigiano
Looking for a quick yet satisfying meal that doesn’t compromise on flavor? This shrimp linguine parmigiano is ready in just 20 minutes, making it the perfect recipe for busy dancers, teachers, or anyone who needs nourishing food in a hurry. Tender shrimp meet garlic and chili, then are gently cooked in white wine, which infuses the dish with a delicate brightness and depth. Finished with fresh coriander and Parmigiano, it’s a pasta that feels both elegant and effortless. Pair it with your favorite glass of drink, and you’ve got a weeknight dinner that tastes like a celebration.
Ingredients
- 200g linguine
- 200g shrimp (defrosted)
- 2 cloves garlic, finely chopped
- 1 red chili, finely chopped
- Olive oil
- ½ cup white wine
- Fresh coriander (cilantro), chopped
- Parmigiano cheese, grated
- Salt
Steps
- Cook the pasta. Bring a pot of salted water to a boil. Cook the linguine until about 3–4 minutes before al dente.
- Infuse the oil. Warm olive oil in a pan. Add garlic and chili just as the oil heats — let them gently touch the warm oil and each other to release flavor without browning.
- Add shrimp & wine. Stir in the shrimp, then pour in enough white wine to cover. Cook for about 2 minutes until the shrimp turn pink.
- Combine pasta & sauce. Transfer the linguine into the pan with a splash of pasta water. Toss everything together until the pasta is coated and glossy.
- Finish & serve. Top with fresh coriander and plenty of Parmigiano to taste. Serve immediately.
Key Nutritional Benefits
Shrimp. High in lean protein: ~20–25g per serving. Low in fat, but rich in omega‑3 fatty acids. Provides selenium, vitamin B12, and iodine—important for energy metabolism and thyroid function.
Linguine (pasta). Main source of carbohydrates: ~40–50g per serving. Carbs replenish glycogen stores, essential for dancers after rehearsals or teaching. Contains some fiber depending on the pasta type (whole wheat adds more).
Garlic & Chili. Garlic supports immune health and has anti‑inflammatory compounds. Chili adds capsaicin, which can boost circulation and metabolism.
Olive Oil & White Wine. Olive oil provides healthy monounsaturated fats, supporting heart health. White wine adds flavor with minimal calories once cooked down.
Parmigiano Cheese. Adds calcium and protein. Also contributes sodium and saturated fat, so best in moderation.
Coriander (cilantro). Fresh herbs add antioxidants and micronutrients without extra calories. Supports digestion and adds a refreshing finish.
White wine in recipe and non alcohol substitute
When you cook with wine, most of the alcohol evaporates (especially if you simmer for a few minutes), but the flavor compounds remain. Here’s what it brings:
Flavor depth: Wine adds acidity and complexity, which balances the richness of shrimp and olive oil.
Nutrients: Trace amounts of antioxidants (like polyphenols) remain, but they’re minimal compared to drinking wine.
Calories: A splash of wine adds very few calories once cooked down—most of the alcohol burns off.
Digestibility: The acidity can help brighten the dish and make it feel lighter, which is nice for a post‑dance meal.
So nutritionally, wine doesn’t add much, but culinarily it elevates the dish. If you want a non‑alcohol option, you can substitute with:
– Chicken or vegetable broth (adds savory depth).
– A splash of lemon juice (keeps the brightness).
– White grape juice (for sweetness and body).
Wine is more about taste than nutrition, but it’s safe and light once cooked.
Until next time
Buon appetito! May this shrimp linguine parmigiano bring a touch of la dolce vita. Until next time, cook with passion, eat with pleasure, and savor every moment.