Shrimp Linguine Recipe
by Bombippy.com
Linguini Pasta
Shrimp Linguine is a relatively simple but an elegant seafood pasta. It is different enough to be special but easy enough to be humble.Ingredients:1 lb of fresh Tiger shrimp
6 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
6 tbsp chopped fresh flat-leaf (Italian) parsley
1 1/2 cups canned diced tomatoes
1/2 cup dry white wine
sea salt and freshly ground pepper
1lb (500g) of linguine
Preparation:• Remove shells from shrimp and rinse thoroughly in cold water.
• Combine the oil, garlic and half of the parsley in a deep skillet. Turn the heat to medium-low and sauté gently until the garlic is soft but not coloured. The aroma from the pan at this point is incredible.
• Add the diced tomatoes to the pan. Let simmer over medium-low heat, uncovered, until they form a fairly thick sauce (about 10 minutes).
• Pour in the wine and continue to sauté until the alcohol is evaporated (3 minutes).
• Add 1/2 teaspoon of salt and the shrimp. Stir and cover the shrimp until they begin to curl and turn a pinkish/red colour (3 minutes).
• Meanwhile, bring a large pot of water (5 litres) to a boil. Add the linguine and a teaspoon of salt and stir at once. Cook over high heat and stir occasionally with a wooden spoon until the pasta is al dente (about 7 minutes).
• Drain the pasta and add it to the pan with the shrimp sauce. Toss the pasta and sauce together. Serve immediately, sprinkled with the rest of the parsley and some ground pepper.
• Serve with a nice Italian white wine.
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