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Wednesday, September 8, 2010

Karin's Week Thirty-Four Recipe: Linguine ai Gamberi

This week was pretty busy for me, so Nate stepped up and picked a recipe to be our trial recipe for the week. It needed to quick and filling. He chose a recipe of Linguine with Shrimp, from Cucina Rustica, as we had most of the ingredients on hand.

Linguine ai Gamberi

1/4 c EVOO
4 garlic cloves, minced
1/2 tsp dried red chili flakes, or to taste
3 lb tomatoes, peeled, seeded and chopped, ~ 4.5 cups
1 c dry white wine (we used Wollersheim Prairie Fume)
15 fresh medium basil leaves, roughly chopped (or 1 T dried Penzeys basil)
1/2 c chopped Italian parsley (or about 3-4 T dried Penzeys parsley)
1 lb medium shrimp, peeled and deveined
1 lb linguine, or other long pasta

Heat EVOO in 10-12 inch skillet over low heat. Add the garlic and red chile pepper flakes to the oil and stir. Lightly saute the garlic until it gives off its garlicky aroma. Add the tomatoes and wine to the skillet. Cover and cook the tomatoes over medium heat for 2-3 minutes until they begin to break down. Add the basil and the parsley. Stir frequently and continue cooking over moderate heat, cover removed, approximately 10-15 minutes until a sauce is formed. Add the shrimp to the sauce and cook over high heat just until shrimp are pink.

Meanwhile, cook the pasta until al dente. Drain pasta and add to the skillet with the sauce. Toss pasta with sauce over high heat so that the pasta begins to absorb some of the sauce.

This turned out excellent. Another recipe to use my ever present frozen shrimp in! I was a bit worried with the amount of red pepper flakes that went in to it, but it wasn't super spicy. It did get a bit spicier as leftovers. Both of us liked this recipe quite a bit, and I can see it becoming a quick winter staple.

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