Shrimp and Cherry Tomato Linguine
Creamy shrimp and cherry tomatoes without using any heavy cream or milk. A quick and easy recipe that goes perfect with a glass of white wine.
Equipment
- Frying pan
- Pot for boiling
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 500 grams DeCecco Linguine
- 10 whole Large shrimp with the shells on
- 20 whole Cherry tomatoes
- ½ Red chili pepper
- 5 sprigs Parsley
- 1 clove Garlic
- 1 tbsp Salt
Instructions
Ingredient Prep:
- Cut the cherry tomatoes in half vertically.
- Cut the garlic clove in half vertically.
- Out of the 10 shrimp, take five of them and peel and devein them.
- Chop the parsley as fine as you can.
Cooking:
- In a frying pan, add the olive oil, garlic, and chili pepper and cook on a medium-high heat until the garlic begins to turn golden.
- Remove the garlic and chili pepper.
- Add all the shrimp to the frying pan and cook for about 2 minutes on each side on a medium-high temperature.
- Add the cherry tomatoes to the frying pan.
- When all the shrimp is done cooking, remove them from the frying pan and continue cooking the cherry tomatoes for another 3-5 minutes until they soften. Add 1/2 tbsp of salt.
- Chop the cooked peeled and deveined shrimp into small, fine pieces place them back in the frying pan. Place the shelled shrimp off to the side to be used later.
- Begin to boil a large pot of water for the pasta. When the water is boiling, add the linguine and 1/2 tbsp of salt.
- Cook the pasta for about 10 minutes. While the pasta is boiling, take 2 ladle fulls of the water from the pasta and add it to the frying pan.
- Begin to heat the frying pan so that the sauce begins to boil.
- When the pasta is finished cooking, add the pasta to the frying pan and cook it in the frying for an additional 2 minutes until the sauce begins to amalgamate and turn creamy.
- Add the parsley and shrimp and stir well. Buon Appetito!
