Linguine con Scampi e Pomodoro Fresco (Linguine with Scampi and Fresh Tomatoes)

For your Shopping Cart:

A healthy and utterly delicious seafood pasta dish.

Ingredients:

• 1 lb of DeLallo Linguine
• 1 lb medium size raw shrimp
• 1 lb fresh cherry tomatoes
• 3 cloves of garlic
• DeLallo Extra Virgin Olive Oil
• 1 glass of dry white wine
• parsley
• 1/2 onion, or a bit of green leaves of leeks
• salt and pepper
• hot pepper

Directions:

For this dish, a little homemade fish broth is highly recommended; it adds incomparable flavor. Ideally, the broth should be prepared with the head and bones of sole or any similar type fish, just preferably not fatty ones. But, if the heads and bones of such fish are not readily available, you can make a delicious broth simply from the husks of the shrimps. If you choose to go this route, buy whole shrimp - including the heads - they will give a great taste to your sauce.

Preparation:

For the broth:

With a sharp knife, cut the cherry tomatoes in quarters on a colander that is set over a bowl to that you can save the tomatoes' juices for the broth. Add a pinch of salt and let them sit.

On a low flame, pour a bit of olive oil into a middle-size pot; then add a pressed clove of garlic and the half onion (or leeks). Stir it a bit, and after a minute or so, add the husks and heads of the shrimp. Allow them to change color, then add half of the glass of white wine. Raise the flame, stir; add a cup of water and the tomato juices. Add just the stems of the parsley - you will use the leaves later. Bring it to a boil and let it simmer for 20 minutes. If it reduces too much, add a bit of water. Filter it. What you'll obtain shouldn't be too dense - on the contrary. (Whatever is left over can be frozen and used for other fish or seafood pasta dishes you make.)

For the sauce:

Clean your shrimp: First, take away the vein, if present; then, wash the shrimp, dry them and cut them into small pieces. (After you've cleaned the fish, it's a good time to begin to bring a large pot of water to boil for the pasta.)

In a large skillet, pour three tablespoons of the extra virgin olive oil, adding two cloves of chopped garlic when the oil is hot. Don't let the garlic brown. Add the shrimp, and a pinch of salt. As soon as the shrimp start to brown, add some parsley and the rest of the wine. Let it reduce; then, add the tomatoes and some of your broth.

In the large pot of boiling water that you previously put on the stove, add a good amount of salt and the linguine. Cook the linguine really al dente; then, drain them well and add them to the sauce. (The linguine will cook more now.) Sauté for a couple of minutes and add a bit more of the broth. Turn the flame off, and add a good amount of extra virgin olive oil and the parsley, and serve immediately. You can add hot pepper - if you like, or during the cooking of the sauce. Otherwise, ground black pepper may be added instead.

Serves 4 Send to friend Printer-friendly version