Linguine con Gamberetti (Shrimp)
January14
Seafood & Pasta. A perfect marriage of flavors. I am always searching and experimenting with pasta dishes. I adore seafood & LOVE pasta, so for me it’s a natural combination.
This dish has a unexpected little kick to it from the red pepper flakes. It’s a medley of textures and flavors that explode in your mouth.
Again, timing is so important with this dish, if you take a little time and prep your ingredients & have everything handy you’ll be fine. It’s a crowd pleaser & is super quick & easy to make!
I like to buy bags of frozen shrimp & have them handy in my freezer (watch for those buy 1 get 1 free specials!).
Be careful when cooking your shrimp. Don’t overcook them. When they are pink & become a “C” shape they are done! If they become an “O” shape they’re overcooked & will be chewy & tough (and you don’t want that)
Add a glass of the remaining Chardonnay & Enjoy!
Linguine con Gamberetti (Shrimp)
1 box Linguine - I like Barilla
1/2 stick of unsalted real butter
1/2 cup extra-virgin olive oil
2 small - medium shallots - minced (If you don’t have shallots you can use 1 small onion)
3-4 cloves of fresh garlic - minced
1/4 tsp. red pepper flakes (if you like spicy add a little more, if you don’t like spicy leave it out!)
1 bag of medium to large shrimp - peeled
Kosher salt & freshly ground black pepper
1/2 cup dry white wine - I use Chardonnay
1 lemon - juiced
Fresh parsley for garnish - roughly chopped - Optional
Put a large pot of water on the stove to boil, generously season the water with kosher salt. Add pasta & stir to make sure the pasta separates.
Cook for about 8-10 minutes until pasta is al dente. Before you drain your pasta, Reserve one ladel of the spaghetti water. Drain the pasta. WHILE the pasta is cooking, in a large pan melt 1/2 of the butter & 1/2 of the olive oil over medium-high heat. Saute the shallots, garlic, & red pepper flakes until the shallots are translucent, about 3 - 4 minutes. Be careful not to burn your garlic. Season the shrimp with s/p; add them to the pan and cook until they have turned pink and have a “C” shape to them, this only takes about 2 - 3 minutes. Be careful NOT to overcook your shrimp. Remove the shrimp from the pan; Place them into your large serving bowl, set aside and keep warm. Add wine & lemon juice & bring to a boil. Add the remainder of butter and & olive oil. Return the shrimp to the pan along with the cooked pasta. Stir well & season with salt and pepper. If pasta is took thick, thin out with some of your reserved pasta water. Drizzle over a bit more olive oil, garnish with parsley!
Cook for about 8-10 minutes until pasta is al dente. Before you drain your pasta, Reserve one ladel of the spaghetti water. Drain the pasta. WHILE the pasta is cooking, in a large pan melt 1/2 of the butter & 1/2 of the olive oil over medium-high heat. Saute the shallots, garlic, & red pepper flakes until the shallots are translucent, about 3 - 4 minutes. Be careful not to burn your garlic. Season the shrimp with s/p; add them to the pan and cook until they have turned pink and have a “C” shape to them, this only takes about 2 - 3 minutes. Be careful NOT to overcook your shrimp. Remove the shrimp from the pan; Place them into your large serving bowl, set aside and keep warm. Add wine & lemon juice & bring to a boil. Add the remainder of butter and & olive oil. Return the shrimp to the pan along with the cooked pasta. Stir well & season with salt and pepper. If pasta is took thick, thin out with some of your reserved pasta water. Drizzle over a bit more olive oil, garnish with parsley!
Buon Appetito!
I made this recipe last night and it was extremely successful. My boyfriend and I both loved the dinner. This recipe is a keeper! Thank you so much, Paula!
I’ve been looking for a pasta with shrimp recipe like this for awhile. I will definitely have to try this out, it looks amazing!
I made the spicy shrimp bites but just added pasta….I was FAB!
Paula..you are too amazing!
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