Linguine with Tomatoes and Shrimp
Pasta and Pizza • European
Description
No pasta dish is complete without tomato sauce. They are as inseparable as Tuscany and Barolo, Piedmont and truffles, Milan and high fashion. Chef John Smith, from a popular American restaurant, offers a recipe for pasta in the colors of the Italian flag: white linguine, red tomatoes, and pink shrimp, topped with green basil. Simple and flavorful. It's worth making this more often to remember the taste of true Italian classic.
Ingredients
- Green Tagliatelle Pasta 5 oz
- Garlic 0 oz
- Tiger shrimp in brine 0 oz
- Marinated cherries 0 oz
- Courgette 5 oz
- Shrimp 5 fl oz
- Olive Oil 0 fl oz
- Mild Chili Spice 0 oz
- Basil 0 oz
Step-by-Step Guide
Step 1
Add the linguine to the boiling salted water. Cook until al dente for 7 to 10 minutes.
Step 2
Finely chop the garlic, cut the zucchini into strips, and halve the cherry tomatoes.
Step 3
In olive oil, sauté the garlic and shrimp. As soon as the shrimp begin to lose their transparency, add the zucchini and cherry tomatoes. Cook until the zucchini is tender, then season with salt and pepper.
Step 4
Pour in the bisque sauce, add the pasta, stir, and simmer until the sauce thickens, about 2–3 minutes.
Step 5
Plate the shrimp pasta and garnish with basil leaves.
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