posted by admin on lug 17

A decidedly mediterranean dish. The taste of the shrimps and of the sea unites to that of the pasta and of the earth kissed from the sun.

Time required: 20 minutes

Recommended wine: a light white (Asprinio d’Aversa or Biancolella d’Ischia), served chilled.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 12 large fresh shrimps, shelled and deveined
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• chopped fresh parsley to taste
• juice and the grated skin of a lemon
• salt
• pepper

Istruction

1. Cleaning up the shrimps shelled and deveined, dry them, and cut in two in the sense of the length.
2. Put the oil in a wide saucepan with the crushed garlic. You make fry to weak fire up to when the garlic not will be of blonde color.
3. You raise the garlic and replace it with the shrimps. Salty, you put the crushed red pepper, you make cook for ten minutes, turning over again this shrimps of so much in so much.
4. Meanwhile put spaghetti or linguine in an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
5. When they are well cooked drain them and pour them in the saucepan, put into the saucepan the juice and the grated skin of a lemon (make sure to avoid the bitter white pith), the chopped parsley and mix all.
6. Serve soon until hot.