Shrimp Linguine with Garlic
This shrimp linguine recipe is my favourite dish. It is incredibly simple and takes very little time to make. Use as much garlic as you like.
6 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
6 tbsp chopped fresh flat-leaf (Italian) parsley
1 1/2 cups canned diced tomatoes
1/2 cup dry white wine
sea salt and freshly ground pepper
1lb (500g) of linguine
Remove shells from shrimp and rinse thoroughly in cold water.
Combine the oil, garlic and half of the parsley in a deep skillet. Turn the heat to medium-low and sauté gently until the garlic is soft but not coloured. The aroma from the pan at this point is incredible.
Add the diced tomatoes to the pan. Let simmer over medium-low heat, uncovered, until they form a fairly thick sauce (about 10 minutes).
Pour in the wine and continue to sauté until the alcohol is evaporated (3 minutes).
Add 1/2 teaspoon of salt and the shrimp. Stir and cover the shrimp until they begin to curl and turn a pinkish/red colour (3 minutes).
Meanwhile, bring a large pot of water (5 litres) to a boil. Add the linguine and a teaspoon of salt and stir at once. Cook over high heat and stir occasionally with a wooden spoon until the pasta is al dente (about 7 minutes).
Drain the pasta and add it to the pan with the shrimp sauce. Toss the pasta and sauce together. Serve immediately, sprinkled with the rest of the parsley and some ground pepper.
Serve with a nice Italian white wine. I prefer a bottle of Masi Soave. If your guests ask for any parmigiano reggiano then politely ask them to leave the table. Worse, if they ask for some Kraft Parmesan cheese then slap them. Twice. I've used this garlic shrimp linguine recipe at least 30 times and you really can't go wrong. Enjoy.
I adapted this recipe from a linguine with clam sauce recipe in Julia Della Croce's excellent The Classic Italian Cookbook.
15 minutes prep | 20 minutes cooking | Serves 4