Linguine with shrimps are a classic fish dish of the Mediterranean tradition, perfect even for the most important tables.
A simple recipe to make, which has only one secret: the freshness of the shrimps.
- 12 oz Linguine
- 24 Fresh Shrimps
- 2 Cloves Garlic
- 1 White Onion
- 20 Cherry Tomatoes or Yellow Tomatoes
- 150 ml White Wine
- 1 Sprig of Parsley
- Extra Virgin Olive Oil to taste
- Salt to taste
- Fresh chilli pepper to taste
1. Put a drizzle of oil in a pan and place it on the fire and, at the same time, place on the fire also the pot where you’re going to cook the linguine with scampi, with plenty of salted water.
2. Cut the onion, garlic and cherry tomatoes into small pieces and fry them in the pan with the oil until the onion is golden.
3. When the onion is golden brown, add the white wine to the pan, taking care to allow the oil to cool a little beforehand in order to prevent the wine from evaporating immediately and splashing out of the pan.
4. In the meantime, shell a dozen shrimps by cutting the shell on both sides and extracting the pulp; cut the shell in the lower part of the remaining twelve whole shrimps.
5. Put the whole shrimps in the pan with the wine, oil, cherry tomatoes and garlic taking care to place them (in the pan) with the lower part facing downwards so that the wine and cooking oil can penetrate well into the shell and cook the flesh; then cover the pan with a lid and cook for 5 minutes over low heat.
6. After 5 minutes, add the shelled shrimps tails to the pan and cook for about 5 minutes more.
7. In the meantime, while the shrimps are browning, cook the pasta until al dente, drain it and pour it into the pan.
8. Sauté for a couple of minutes, adding the parsley and fresh chilli pepper;
at this point, your linguine with shrimps is ready to be served at the table.