Linguine with shrimp is a classic of Italian seafood cuisine.
It’s a first course suitable for a quick lunch, when the time to cook is not much but you want to enjoy a dish very tasty. A very easy to prepare seafood dish with a rich flavour.
Linguine pasta goes very well with the sauce a base of shrimps and cherry tomatoes; in fact it creates a mix of flavours, aromas as well as colours, making this inviting and appetizing.
So, follow the few and easy steps below to prepare the perfect Shrimp Linguine!
Clean and peel the shrimps and set aside the heads and the shells . Eliminate the internal black gut, using a tip of a knife or a toothpick.
Put the shrimp heads and shells in a saucepan with 1 tablespoon of extra-virgin olive oil, a clove of garlic, two halved cherry tomatoes, 1 glass of water and half glass of wine. Cook for 15 minutes (low flame) crushing the heads of the shrimps with a wooden spoon. Then filter all the liquid and set aside (if you want you can use a vegetable mill or a masher to extract all the shrimp juice and then filter the mixture).
Put the other clove of garlic and 4 tablespoon of extra virgin olive oil in a pan, add the remaining halved cherry tomatoes, add salt and let them cook over medium heat for a 5 minutes. Add the cleaned shrimps and cook for a couple of minutes. Then add the filtered liquid obtained from the shrimps heads.
In the meantime bring boiling salted water in an other saucepan and boil the linguine.
Drain the pasta al dente and finish cooking and mixing in the pan with the sauce. Add the chopped parsley and a bit of black pepper. Serve hot.
You can keep Linguine with Shrimp and cherry tomatoes for one day in the refrigerator. The ideal, however, is to consume the hot dish.
To prepare this dish it is important to use fresh shrimps. However, frozen shrimp can also be used. Of course, it will lose some of its taste.