Today’s recipe, Linguine with shrimp, is a first simple dish to make at home and very priced from everyone. You can propose it for a Sunday lunch with the family, and for a dinner with old friends, to serve it with good dry white wine.
A 80 gram serving of this dish is the perfect amount to be taken and if you want to vary the recipe, you can replace the zucchini with cherry tomatoes chopped finely, hand in hand following the instructions in this article. Suggest adding a little of the cooking water into the sauce in the pan once transferred, it should turn out to be a bit dry.
Instructions
- Washing thoroughly under water the vegetable to remove any excess soil (1) after a grate the vegetables finely mince (2) and leave aside on a plate (3).
- Now in a medium pan, pour three tablespoons of extra virgin olive oil (4) and once hot, add the clove of whole peeled garlic (5) leaving fry over low heat for a few minutes. Once the garlic starts to beown, add the frozen shrimp and cook for about ten minutes per side (6).
- Now with a fork turn each shrimp (7) leaving cooking for another few minutes, then join the grated zucchini (8) and add salt (9), thoroughly stirring with a wooden spoon, leaving cook for about fifteen minutes on low heat.
- Remove the whole clove of garlic (10) and pour the cream (11) in the pan, after mixed thoroughly with a wooden spoon (12) and finish cooking for a few minutes, keeping the flame of low gas.
- Fill a pot of water, add salt (13) and once on the boil, add the linguine in the water (14). Stir thoroughly with a spoon (15), and cook for the time indicated on the package.
- Once you finished cooking the linguine, drain and put into the pan with the zucchini (16) and started to mix with a fork (17), until the pasta and the sauce will not be good joined together. Pour, if necessary, a little of the cooking water of linguine, if the dish is too dry. Serve the linguine with shrimp on the table (18), accompanying the dish with a good dry white wine.
