Linguini alla arrabbiata with shrimps
Suggested material offered in store
32 large tiger shrimp, thawed* (11/17 per pound)
4 tbsp. olive oil
3 cloves garlic (crushed with palm of hand)
2-3 peperoncino (to taste)
4 ounces of white wine
1/4 cup chopped Italian parsley
*Thaw the shrimp under cold water or put in the refrigerator for a day.
Boil a large pot of water to cook the pasta. Once boiling, salt the water.
In a 28cm Julienne sauté pan, heat oil over medium-high heat. Add one clove of garlic, half the shrimp, salt and pepper and cook until pink.
Deglaze with 2 ounces of white wine, let evaporate and set aside.
Repeat with the remaining 16 shrimp.
In the same pan, heat olive oil over medium heat. Add a clove of garlic, the peperoncino, the tomato sauce and cook for 15 minutes.
Remove the garlic clove and crush it with a fork and add to the sauce.
Cook the fresh pasta for 1 minute, drain and add to the sauce. Mix well.
Put the shrimp in the sauce and mix well.
Sprinkle with parsley.
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