Behind the Recipes
Shrimp Linguine by Divya Gugnani
Makes 4 servings
INGREDIENTS:
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons extra virgin olive oil
4 garlic cloves, minced
16 shrimp (about 1 pound) peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh Italian flat-leaf parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
1/8 teaspoon red chili flakes
PREPARATION:
1. Boil a pot of salted water. Add the linguine and cook according to the directions on the package, usually 8-10 minutes for dried linguine.
2. In a sauté pan melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute for 2 minutes. Add the white wine and cook for another 3 minutes.
3. Remove from the pan from the heat and add the parsley, lemon zest, lemon juice and red chili flakes. Toss to combine.
4. Drain the water from the al dente pasta. Toss the linguine back in the pot. Add the shrimp mixture and mix well.
Plating - Serve with a crisp green salad.
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