Squid "Linguine" With Shrimp

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Cook Time
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Recipe: #28718

November 15, 2017

"Not really linguine, but an intensely flavorful dish with a subtly chewy, textured bite. Be sure to have all your ingredients prepped and ready to go before lighting up the stove - as this dish comes together very quickly! From Try This at Home."

Original is 4 servings
  • Optional: Maldon or Gray sea salt for garnish


  • Serving Size: 1 (182.3 g)
  • Calories 308.8
  • Total Fat - 24.1 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 218.8 mg
  • Sodium - 349.2 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.7 g
  • Protein - 17.1 g
  • Calcium - 65.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Cut the squid bodies open down one side, rinse and pat them dry. Lay them flat on a parchment-lined baking sheet and freeze for 15 minutes or until very firm.

Step 2

With a sharp knife, cut the squid lengthwise into 1/4-inch wide strips. This is your "linguine". Set aside.

Step 3

Put the shrimp in a food processor and pulse until coarsely ground.

Step 4

In a large skillet, heat the olive oil over high heat until rippling. Add the garlic and stir for 10 seconds, then immediately add the ground shrimp, red pepper flakes, rosemary, lemon zest and juice, a pinch of salt, and the black pepper. Stir vigorously to break up the shrimp, then toss the mixture until the shrimp is just cooked, about 2 minutes.

Step 5

Add the white wine and stir until it has almost evaporated. Add the butter and toss well until melted and combined.

Step 6

Remove from the heat and stir in the squid strips. Let stand for 2 minutes, or until the squid is just cooked. Stir in the chile oil, then taste and add more salt and pepper if needed.

Step 7

Divide the mixture amount four heated shallow pasta bowls, and garnish each one with rosemary, black pepper , a drizzle of chile oil, and a sprinkling of Maldon salt. Serve immediately.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to buy extra-virgin olive oil for the best flavor.
  • If you can't find Calabrian chile oil, you can use Asian chili oil instead.

  • Instead of olive oil, use avocado oil. Avocado oil has a mild flavor and high smoke point, making it perfect for sautéing. It is also rich in healthy fats and antioxidants, adding an extra health benefit to the dish.
  • Instead of shrimp, use scallops. Scallops have a mild, sweet flavor and a firm texture that holds up well to sautéing. They are also a great source of protein and omega-3 fatty acids, making them a great substitution for shrimp in this dish.

Vegetarian Variation Replace the shrimp with 1/2 pound of firm tofu, cut into small cubes. Follow the same steps as above, but reduce the cooking time for the tofu to 1 minute. Add 1/2 cup of vegetable broth when adding the white wine in the recipe.

Roasted Broccoli with Parmesan Cheese:

This simple side dish is the perfect accompaniment to the Squid "Linguine" With Shrimp. The nutty flavor of the roasted broccoli pairs well with the intense flavor of the seafood, and the Parmesan cheese adds a salty, cheesy finish. Plus, it's a healthy and easy vegetable side dish that can be made in just a few minutes!

Crispy Roasted Potatoes: Roasted potatoes are a great side dish to the Squid "Linguine" With Shrimp. The potatoes are roasted until crispy and golden, and then seasoned with garlic, rosemary, and olive oil for extra flavor. The potatoes are a great contrast to the seafood and provide a hearty, comforting side dish.


Q: Is it necessary to freeze the squid before cutting it?

A: Yes, it is necessary to freeze the squid before cutting it into strips. This helps to firm up the squid so it is easier to cut into thin strips and also helps to prevent the squid from becoming too tough during cooking.

Q: How long should I cook squid for?

A: Generally, squid should be cooked for 1-2 minutes, depending on the size. If the squid is large, it should be cooked for a bit longer. It is important to not overcook squid, as it can become tough and rubbery.

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Fun facts:

The dish is named after the traditional Italian pasta, linguine, although it is not made with pasta. Instead, it is made with squid cut into thin strips to mimic the shape of linguine.

The dish is believed to have been invented by celebrity chef Jamie Oliver. He is known for his creative and innovative cooking style, and this dish is a perfect example of that.