Linguine con Gamberetti (Shrimp)
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.
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!
Add a glass of the remaining Chardonnay & Enjoy!
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
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!