by The Black Forest, Chef: George Ettwein
Shrimp linguine or gamberi d'angelo
7 larger sized shrimp i recommend 16-20 count
1 diced fresh vine ripened tomato
2-3 tsp of freshly chopped garlic
5-7 med sized fresh basil leaves julienne
1/2 cup marinara sauce
fresh lemon juice
salt and pepper to taste
9 oz cooked linguine-if you are using dried linguine try boiling for exactly 11 minutes it will be the perfect al dente (to the tooth) pasta should never be overcooked! if using fresh linguine, boil time will be approx 3-4 minutes.
- Simply brown the garlic in olive oil until lightly browned to bring out the nuttiness of the garlic.
- add shrimp and tomatoes and saute on high heat until shrimp are white.
- Deglaze with wine and lemon juice, toss in basil and marinara bring to a boil and toss in pasta.
- Twist pasta into bowl and garnish with shrimp and basil leaves and fresh lemon slices.