Linguine Gamberini (Garlic Shrimp Sauce)

This Italian-style linguine builds a proper sauce from scratch in one skillet. Garlic hits the hot olive oil first for just 30 seconds to bloom without burning, then onion cooks until transparent. A quick roux of flour stirred into the aromatics thickens the sauce before dry Marsala wine and chicken broth get whisked in.

Marsala gives this sauce a nutty, slightly sweet depth that plain white wine can’t match. It’s the same wine used in chicken Marsala, and it plays just as well with shrimp. Half a cup of minced Italian parsley keeps everything bright and fresh against the rich, savory sauce.

The shrimp go in last over medium heat and cook just until pink. They need only a few minutes, and overcooking turns them into rubber bands. Serve the sauce and shrimp over the linguine and let the pasta absorb all those flavors.

Chef Tips

• Stir the garlic for exactly 30 seconds. Burnt garlic tastes bitter and there’s no fixing it once it’s gone too far.
• Whisk the broth and wine into the flour mixture vigorously. Lumps are hard to smooth out once the sauce thickens.
• Use dry Marsala, not sweet. Sweet Marsala is meant for desserts and will make the sauce cloying.
• Cook the shrimp just until they curl into a loose C shape. A tight O shape means they’re overdone.

Variations

• Add a pinch of red pepper flakes with the garlic for some heat.
• Stir in a handful of halved cherry tomatoes with the shrimp for color and acidity.
• Use fettuccine or spaghetti if linguine isn’t available.