🍳 Step-by-Step Instructions (Detailed)

Step 1: Prepare the pasta

Bring a large pot of generously salted water to a boil.
Add the linguine and cook until just al dente, usually about 1 minute less than the package directions.
Before draining, reserve 1 cup of the pasta water. Drain and set pasta aside.

✅ Tip: Draining too early? Toss the pasta with a drizzle of olive oil to keep it from sticking.

Step 2: Sauté garlic, anchovy, and chili

While the pasta is cooking, heat 3 tablespoons olive oil in a large deep skillet or sauté pan over medium heat.

Add:

• Minced garlic
• Red pepper flakes
• Chopped anchovies

Cook, stirring constantly, for 2–3 minutes until the garlic is fragrant and the anchovies have dissolved into the oil.

🔥 Don't skip the anchovies — they melt into the oil and add incredible depth of flavor (no fishy taste!).

Step 3: Build the spicy tomato base

To the skillet, add:

• Crushed tomatoes
• Tomato paste (if using)
• Chopped kalamata olives
• Capers
• Oregano

Stir to combine and bring to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and becomes rich and fragrant.

Season with salt and black pepper to taste.

🍅 If the sauce gets too thick, stir in 2–3 tablespoons of reserved pasta water.

Step 4: Add and cook the shrimp

Arrange the shrimp in a single layer over the sauce. Simmer gently, flipping once, for 3–4 minutes or until the shrimp are pink and opaque. Avoid overcooking — shrimp cook quickly!

🦐 If your shrimp release too much moisture, simmer uncovered to reduce the sauce slightly.

Step 5: Combine pasta and sauce

Add the cooked linguine to the skillet with the shrimp and sauce.
Use tongs to gently toss everything together, coating the pasta thoroughly.
Add a splash or two of the reserved pasta water if the sauce needs loosening.

Step 6: Finish with herbs and lemon

Remove the pan from heat. Stir in:

• Chopped basil
• Lemon zest

Give it a final taste — add more salt, pepper, or red pepper flakes as needed.

Step 7: Serve and garnish

Divide the shrimp linguine between warm bowls.
Top with chopped parsley, a drizzle of good olive oil, and grated Parmesan, if desired.
Serve immediately with crusty bread and a glass of chilled white wine.