Linguine with Shrimp
Ingredients
- 400 gLinguine (plain)
- 500 gWild shrimp (peeled)
- 3 pcGarlic (finely sliced)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 200 gSolanum lycopersicum esculentum M. (halved)
- 1 pcHot chili pepper (seeded and chopped)
- 0.5 pcFlat-leaf parsley (chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Linguine coated in a glossy sauce that clings to every strand. The shrimp are pearly and firm, heightened by a touch of chili and the acidity of reduced white wine.
- 1
Drop the linguine into a large pot of boiling salted water. The water should be as salty as the sea. Cook them two minutes less than the package directions to keep a firm texture.
- 2
Heat the olive oil in a large skillet. When it shimmers, toss in the minced garlic and chili. As soon as the garlic starts to turn lightly golden and the aroma fills the kitchen, move to the next step.
- 3
Add the shrimp and halved cherry tomatoes. Sear over high heat until the shrimp become opaque and pink. Pour in the white wine and let it reduce by half to concentrate the flavors.
- 4
Transfer the pasta directly into the skillet with tongs. Add a ladle of pasta water. Stir vigorously: the starch will create an emulsion that coats the spoon and the pasta.
- 5
Turn off the heat. Add the chopped flat parsley and a squeeze of lemon juice for brightness. The sauce should be fluid, not dry. Serve immediately in warm bowls.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the surface starch is essential for the sauce to cling.
- If the shrimp form a 'C' they are cooked; if they form an 'O' they are overcooked.
How long does this dish keep?
This dish is best eaten immediately. Shrimp toughen and pasta loses its texture when reheated.
