Linguine e Gamberi

November 8, 2012

The Ingredients:
• Salt
• 1 pound linguine
• 1/4 cup of olive oil
• 1 medium onion, thinly sliced
• 1 pound small shrimp, peeled and deveined
• ½ cup finely parsley
• Freshly ground black pepper
• 1/2 cup dry white wine
• 1 small flat anchovy fillet

The Process:

In a large, wide pot with a lid: combine oil, onion, garlic and anchovy. Heat over medium-high heat until oil begins to bubble.

Add shrimp, parsley and wine and continue to cook 5-6 minutes or more until shrimp turn pink and are cooked all the way through and your wine begins to reduce down by half. Remove your anchovy and discard.

{In the meantime, cook your pasta on the side in salted boiling water until al dente, then drain. This should only take 2-3 minutes if you’re using fresh pasta. If not, follow directions on your package so your pasta is done at around the time as your shrimp}.

Toss your cooked and drained linguini into your pot with your shrimp and combine well. Season with salt and pepper. Serve Immediately. Garnish with a fresh basil leaf (optional)

Buon Appetito!



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