Linguine With Shrimp, Venetian Style

Submitted by ratherbeswimmin

"Linguine al Gamberi alla Veneta, from 1,000 Italian Recipes; Michele Scicolone"

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 680.38 g large shrimp, shelled and deveined
• 118.29 ml olive oil
• 3 garlic cloves, minced
• fresh ginger, peeled (1/4 inch piece)
• crushed red pepper flakes (a pinch or to taste)
• salt
• 14.79 ml fresh lemon juice
• 236.59 ml dry white wine
• 29.58 ml chopped fresh flat leaf parsley
• 453.59 g linguine

directions

1. Rinse shrimp and pat dry; cut each shrimp into ½ inch pieces.
2. Add oil to a skillet large enough to hold all of the cooked pasta.
3. Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
4. Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
5. Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
6. Stir in parsley; remove from heat.
7. Bring at least 4 quarts water to boil in a big pot.
8. Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
9. Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
10. Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
11. Add a little of the cooking water, if needed.
12. Remove the ginger; serve immediately.

Reviews

[Papa D 1946-2012]

This is a super quick meal full of wonderful flavors. I reduced the recipe for 1 serving omitted the red pepper flakes and added some chopped Calamata olives and a little butter, other than that made as written. Thanks for posting this great recipe. Made for ratherbeswimmin's win of the Football Pool, week 2. Thanks!