LEMON PARSLEY SHRIMP GARLIC LINGUINE..WINNING COMBO
A warm, humid, grey, foggy, and very rainy first day of autumn here at the Jersey Shore. A day that
needed a little reminder of the Summer we just left, a little sunshine from the lemons, and you can't
go wrong with a simple seafood and pasta saute', ever. So I posted the pictures of this Linguine
Fine(a thinner version of Linguine) tossed with a light saute' of fresh parsley, extra virgin olive oil,
a pinch of peperoncino, garlic and fresh medium sized Shrimp on Facebook tonight, the response
to the pic was overwhelming. I take no credit...those simple ingredients will always come together
to form a eye catching and delicious dish. Everything about this dish is light, from the colors to
the flavors. Unlike a typical Scampi style dish, this will contain no butter, just olive oil and be
somewhat light on the garlic. The lemon juice and wine will add more flavor.
Start with 1 lb of 26-30 (sometimes called large) peeled and deveined shrimp. Keep them in
the refrigerator while you are preparing the dish. Cook up 1 lb. of LINGUINE FINE, which is a
thinner version of the regular Linguine made by BARILLA. If you can't find that (it really helps make
this dish even better) then use a regular Linguine. Finely slice 2 cloves of garlic and 2 tbs. of
flat leaf Italian parsley. In a large wide pan, while the water is coming up to the boil for the pasta
(cook the linguine according to the package instructions till al dente, also a key factor in this dish)
heat 3 tbs. of ExtraVirgin Olive Oil. Saute' off the Shrimp in batches, careful not to crowd the pan or
you will have a large pile of steamed shrimp. Keep removing the shrimp to a platter and cover. When
you have sauteed off the shrimp, about 3 minutes per side or until it almost forms a tight curl, then you
will add the garlic to the pan plus an additional tsp. of Olive oil. Saute for just about 2 minutes then add
the peperoncino, the juice of one fresh lemon and 3 tbs. of White wine. Let this sizzle up and then add
the shrimp back in and toss thru for about 4 minutes, add a 1/2 tsp. of salt then toss in the linguine
till the pasta and the shrimp are well mixed together. Take off the heat. taste for seasoning, just don't over
salt the pasta. The rule is no cheese. Up to you. The pasta should take up all the oil
sauce without having the pasta swimming in pools of oily liquid. It's the number one
difference between many pasta dishes here in the U.S. versus in Italy. And if at all possible
seek out the Linguine Fine, the thin Linguine made by Barilla. It's just perfect for this dish.
This recipe will provide 6 people with a delicious plate of food.
Happy Eating and Happy Cooking!!
If you want to "impress" your guests call this Gamberi con Linguine Fine, Limone, Aglio
e Prezzemolo (Shrimp with Thin Linguine Lemon Garlic and Parsley)..the'll think you
are Lidia or Mario...Buon Appetito!