Linguine With Shrimp, Venetian Style

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

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs large shrimp, shelled and deveined
• 1⁄2 cup olive oil
• 3  garlic cloves, minced
•  fresh ginger, peeled (1/4 inch piece)
•  crushed red pepper flakes (a pinch or to taste)
•  salt
• 1  tablespoon fresh lemon juice
• 1  cup dry white wine
• 2  tablespoons  chopped fresh flat leaf parsley
• 1  lb 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.