Linguine with Shrimp

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 655
• Protein: 42 g
• Carbs: 79 g
• Fat: 18 g

Ingredients

• 400 g Linguine ( plain )
• 500 g Wild shrimp ( peeled )
• 3 piece Garlic ( finely sliced )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 200 g Solanum lycopersicum esculentum M. ( halved )
• 1 piece Hot chili pepper ( seeded and chopped )
• 0.5 piece Flat-leaf parsley ( chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Start the pasta

   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. Sauté the aromatics

   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. Sear the shrimp

   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. Bind the sauce

   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. Finishing touches

   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.

Chef's tips

• 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.

Storage

This dish is best eaten immediately. Shrimp toughen and pasta loses its texture when reheated.