Shrimp Linguine
Shrimp Linguine
30 minutes total
Make this Shrimp Linguine with a rich tomato and brandy sauce, sautéed shrimp tails, and fresh parsley. A flavorful dish ready in minutes.
Ingredients
Serves 4
| 11.5 oz | Barilla Linguine |
| 4 | Ripe Red Tomatoes |
| 16 | Shrimp (With The Head) |
| 1 | Small Red Onion |
| 2 spoonfuls | Brandy |
| 1 tbsp | Tomato Paste |
| 1 tbsp | Maizena Flour |
| to taste | Parsley |
| Extra Virgin Olive Oil | |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Peel the shrimp, separate the tails from the heads and shells. Cut the tails in pieces and set aside.
Step 2
Wash and dice the tomatoes. Clean and chop the onion. Chop the parsley.
Step 3
In a frying pan, sauté the shallot with extra virgin olive oil on low heat. Add the shrimp heads and sauté. Add the maizena and sauté. Add the brandy. Flambé the alcohol. Add the tomato paste and two ladlefuls of water and simmer for some minutes, then filter and set aside.
Step 4
In a frying pan, sauté some extra virgin olive oil on low heat. Sizzle the shrimp tails for a quick second. In the meantime, boil the Linguini and drain when al dente. In a pan, sauté the pasta with the shrimp sauce, top with the chopped parsley.