Sriracha Lime Shrimp Linguine with Broccolini and Peas
This one-pot pasta cooks the linguine directly in stock, so it soaks up flavor and the starch turns into a light sauce. Sriracha brings heat, lime adds brightness, and shrimp, broccolini and peas make it a balanced weeknight meal with very little washing up.
Preparation Steps
Heat the oil in a large, deep saucepan over medium-high heat. Add the shrimp and garlic and cook for about 3 minutes, stirring, until the shrimp are pink and opaque. Transfer to a bowl.
Pour the stock into the same pan, season lightly and bring to a boil. Add the linguine, pushing it under the liquid as it softens.
Cover and simmer for about 10 minutes, stirring now and then so the pasta does not stick. Add the broccolini halfway through.
When the pasta is nearly tender, uncover, add the peas and cook for 2 to 3 minutes more, until they are hot and most of the liquid has been absorbed. Add a splash of water if the pan looks dry.
Stir in the sriracha, lime zest and lime juice, then return the shrimp and garlic to the pan and toss until everything is coated and heated through.
Divide among bowls and finish with extra sriracha or a few grinds of black pepper.
Tips & Variations
- Stir the pasta often during the first few minutes of cooking; that is when the strands are most likely to clump.
- Swap the shrimp for strips of chicken breast (cook to 165°F/74°C) or cubes of firm tofu, and use regular linguine if you prefer.
- Refrigerate leftovers for up to 2 days and reheat with a splash of water until steaming hot.
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