1 teaspoon crushed red pepper
1 lb Linguini, cooked
1/4 cup Olive Oil, divided
1 medium Onion, sliced
4 Garlic Cloves, chopped
1/2 teaspoon dried Oregano Leaves
1/3 cup White Wine Vinegar
2 Lemons Juiced (zest one)
1 (28 oz) can crushed tomatoes
2 Tablespoons Tomato Paste
1 teaspoon Kosher Salt
1 teaspoon Sugar
3 Tablespoons chopped fresh Basil
Fresh Parmesan Cheese, shredded
In a medium bowl toss the shrimp with salt and crushed red pepper.
Prepare linguini according to package directions. Run under cold water and drain. Set aside.
Heat 3 Tablespoons oil in a cast iron skillet over medium-high heat. Add shrimp and sauté for about 2-3 minutes until all shrimp have turned pink.
Transfer shrimp to small bowl; set aside.
Add onion to the same skillet with remaining oil. Sauté till translucent, ~5 minutes. Add garlic and oregano and cook till fragrant ~30 seconds.
Add vinegar and lemon juice and bring to a boil. Add crushed tomatoes, tomato paste, salt, sugar, and zest from one lemon. Lower heat to a simmer and cook until thickened ~10-15 minutes.
Return shrimp to tomato mixture, toss to coat and cook about a minute. Stir in basil and season with more salt to taste.
Add drained noodles to sauce and stir. Remove from heat.
Sprinkle each individual bowl with fresh Parmesan cheese.
3 Tablespoons chopped fresh Basil
Fresh Parmesan Cheese, shredded
In a medium bowl toss the shrimp with salt and crushed red pepper.
Prepare linguini according to package directions. Run under cold water and drain. Set aside.
Heat 3 Tablespoons oil in a cast iron skillet over medium-high heat. Add shrimp and sauté for about 2-3 minutes until all shrimp have turned pink.
Transfer shrimp to small bowl; set aside.
Add onion to the same skillet with remaining oil. Sauté till translucent, ~5 minutes. Add garlic and oregano and cook till fragrant ~30 seconds.
Add vinegar and lemon juice and bring to a boil. Add crushed tomatoes, tomato paste, salt, sugar, and zest from one lemon. Lower heat to a simmer and cook until thickened ~10-15 minutes.
Return shrimp to tomato mixture, toss to coat and cook about a minute. Stir in basil and season with more salt to taste.
Add drained noodles to sauce and stir. Remove from heat.
Sprinkle each individual bowl with fresh Parmesan cheese.
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