(Linguine Fini with Shrimp)
Want to make a fresh tomato sauce but think it take hours to cook? I have a fresh tomato sauce for you to pair with some sautéed shrimp and Barilla Linguine Fini pasta that will knock your socks off in 30 minutes or less! What I really love about this sauce is that it can be a building block to a variety of pasta dishes.
You’ll need the following:
- 16-20 medium raw peeled shrimp (you can use frozen, but I prefer fresh)
- 1 lb. of Barilla Liguini Fini pasta
- Fresh Flat leaf parsley or basil.
- 1 recipe fresh light tomato sauce (see below!)
Fresh Light Tomato Sauce
- 5 large vine ripe tomatoes
- 2 cloves of garlic sliced
- 4 tablespoons olive oil
- ¾ tablespoon salt
- Cracked Black Pepper
- A pinch of Crushed Red Pepper
- Wash and quarter the tomatoes and put in a blender to puree.
- Heat the olive oil in a large saucepan and then fry the garlic and the red pepper flakes for no more than a minute.
- Add the tomato puree and bring to a brisk boil, then add the salt.
- Cook the sauce for about 20 minutes stirring frequently.
- Add some cracked black pepper and then taste and adjust salt if needed.
The first step is to follow the directions above to make the tomato sauce. After about 20 minutes, heat a large sauté pan with about 2 tablespoons of clarified butter or olive oil. When very hot, but not smoking, add the shrimp. Cook the shrimp for about 2 minutes then shake vigorously to flip them over. Cook for another 2 minutes and then add about ½ cup of white wine. Cook for another minute to reduce the wine and take the shrimp and add it to the tomato sauce. Add some fresh chopped parsley or basil to finish of the sauce if you desire, I usually keep it simple and add it at the end. Cook the pasta in boiling, salted water for about 5 minutes. Drain well and add to the sauce and let the pasta finish cooking in the sauce for a final minute. All that’s left to do is to add the fresh chopped parsley or basil as a garnish and serve!
Linguine ai Gamberi
The DelGrosso Food Blog 