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. 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).

Linguine con Gamberetti

Add a glass of the remaining Chardonnay & Enjoy!

  • Linguine con Gamberetti (Shrimp)
  • 1 box Linguine – organic duram semolina
  • 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 parmigiano regiano for garnishing (but it is better without it)
  • 1 or 2 TJ’s fire roasted red peppers, roughly cut

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 & parmesan cheese (ON THE SIDE).

Buon Appetito!