I don’t know if there are words that describe just how much I love pasta, especially pasta lunga – long pasta – like spaghetti, linguine, tagliatelle!
I like pasta better than dessert and that is saying something. If I had to choose between a second helping of pasta or having dessert, 9 times out of ten I’d do both – ha, no seriously I really love pasta.
The big battle at my house is which pasta to have. My boys like pasta corta – fusili, penne, sedani, tortiloni, but you can be sure we rarely battle over what to put on it.
I recently took a dish that we always ate as a protein course and quite literally dumped on some linguine.
The hardest part (and longest) of this dish is prepping the shrimp which need to be peeled and deveined. I’ll wait for you all to stop jumping for joy.
Now if this is a job that you hate so much that it will stop you from trying this dish, then get your shrimp frozen, just make sure it is peeled and deveined!
Ingredients for 4
600 gr shrimp
100 gr butter
60 gr misto per soffritto
2 cloves garlic, crushed
150 ml white wine
salt and pepper to taste
320 gr linguine (optional)
In a large pan saute the garlic and misto per soffritto in the butter until tender.
Add the shrimp and cook over low heat for a few minutes.
Add the white wine and continue to cook over low heat until the shrimp have cooked and the liquid has reduced to half the original amount.
Now if you have some nice fresh Italian bread, you can eat these as they are. They are juicey and delicious and the liquid is lovely to sop up with the bread.
Now, I would have had pictures of the is dish, it looked great with a lovely tomato salad and some rice on the side, but the boys devoured it before I could take any.
If however you want to add the shrimp to pasta, cook the linguine in salted, boiling water, drain when al dente and toss with the shrimp and their cooking liquid.
A sprinkling of fresh flat leaf parsley is lovely on this.
Serve with a dry white wine and enjoy!
9 responses so far ↓
michelle of bleeding espresso // July 17, 2008 at 10:33 am |
I love shrimp, and I love linguine. We actually had a frittura mista last night…love the summer too
Is there anything better than a really good frittura mista? I love having that when we go to the seaside.
Linda // July 17, 2008 at 12:36 pm |
I love long pasta too!! What a great, simple recipe. You know what wine would go great with that? A nice Vermentino.
You bring the wine, I’ll make the linguine! We can send the menfolk out to get gelato.
Peter // July 17, 2008 at 1:26 pm |
Isn’t everything better with butter? Linguine & seafood were made for each other…a crisp Pinot Grigio?
One of my favourites, but there are so many good ones to choose from, and yes, butter is better!
anne // July 17, 2008 at 9:44 pm |
I love any pasta..I love seafood, and I love Pinot Grigio….and I would choose a second helping of pasta over a dessert any day
Yes, I know what you mean, how can people actually do the Atkins diet? It’s a mystery to me!
nyc/caribbean ragazza // July 18, 2008 at 8:15 am |
I love pasta too, long or short. This is one of favorite dishes. You are right a nice , crisp white wine and eccola…delicious.
It takes so little to make me happy, and this is one of the things that does it!
maryann // July 19, 2008 at 5:42 pm |
I’ll take the pasta over dessert too! Unless it’s chocolate! Then it’s no contest
Every one has their Achilles heel!
Jude // July 20, 2008 at 6:35 am |
Looks so delicious. Love the bright colors and the flavorings.
It really is yummy, one of our favourites.
Rita // July 21, 2008 at 11:18 am |
shrimps with butter! my favorite!
A great combination anytime!
Marie // July 22, 2008 at 5:10 am |
This pasta dish could easily be devoured in a matter of minutes! Mmmm!
And believe me it was!