Ingredients:
1 lb raw large shrimp, tails
2 cups dry white wine
1/2 cup finely chopped shallots
2 tablespoons chilled butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 ounces linguine
1 tablespoon salt
5 tablespoons extra virgin olive oil, divided
1/2 cup pine nuts, lightly toasted
2 cloves garlic, finely chopped
2 large sweet red peppers, seeded and juliened
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup freshly grated padano cheese (optional)
Directions:
Shell, devein and butterfly shrimp; set aside.
In a saucepan, combine wine and shallots and bring to boil over high heat.
Boil until reduced to 2/3 cup, stirring occasionally.
Reduce heat to low and whisk in butter.
Remove pan from heat when bubbles appear on surface.
Season with salt and pepper.
Keep sauce warm over very low heat until ready to serve.
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente’.
While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
Add prepared shrimp, nuts and garlic; saute’ for 2 minutes.
Add red peppers and saute’ until peppers are tender and shrimp are opaque, about 2 minutes.
Drain pasta well and transfer to a large platter or a bowl.
Spoon sauce and prawn mixture over pasta and gently toss to coat well.
Sprinkle with basil and oregano, toss lightly.
Sprinkle grated Padano cheese on each serving.
Spinach fettucine is another pasta that is great in this recipe.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.