Linguine with Scampi & Fresh Tomatoes - Linguine con Scampi e Pomodoro Fresco

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Fresh shrimp is tossed with a light, bittersweet tomato sauce and our imported Italian linguine. Fresh, simple ingredients come together in this recipe for authentic Italian flavor.

Ingredients:

• 1 pound raw shrimp
• 1 (1-pound) package DeLallo Linguine
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• 1 cup dry white wine
• 1 pound cherry tomatoes, halved
• Italian, flat-leaf parsley
• Salt and pepper
• Crushed red pepper flakes

Directions:

Clean and de-vein shrimp, then roughly chop.

Bring a large pot of salted water to a boil. Cook linguine in boiling water for al dente texture. Drain, reserving 1 cup pasta water for finishing.

In a large saucepan, heat 1/4 cup olive oil (only 3 tablespoons if you're using fish broth) on medium-high heat. Once hot, add 2 cloves of garlic and sauté for 1 to 2 minutes, until lightly golden. Add chopped shrimp and a pinch of salt. Sauté for about 3 minutes, until shrimp begins to brown. Add 1 cup of white wine, and simmer until reduced by half. If using fish broth, add now.

Add cherry tomatoes and parsley and cook down, about 3 more minutes, stirring frequently. Toss with hot pasta in saucepan. Add reserved pasta water, if desired.

Season with salt, pepper and red pepper flakes. Cook together for 2 minutes, then serve.

To make your own homemade fish broth (a tasty additive to this recipe):

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.)

Serves 4 Send to friend Printer-friendly version