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Shrimp Linguine

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 lb. medium shrimp, peeled and deveined
  
• 1-1/2 Tbsp olive oil
  
• 1 cup chopped onion
  
• 2 medium cloves garlic, peeled and minced
  
• 1/4 tsp crushed red pepper flakes
  
• 1 cup fish stock or clam juice
  
• 1/2 lb. dried linguine pasta
  
• 1/3 cup pasta cooking water
  
• 1/3 cup finely chopped parsley
  
• 1/4 cup snipped fresh basil
  
• 1/8 tsp salt, or to taste
  
• 4 Tbsp grated Parmesan cheese
  






Instructions



1. Bring a large pot of water to a boil for the pasta. Peel and devein the shrimp. Refrigerate until ready to cook.
   
   
2. In a large nonstick skillet, heat olive oil over medium heat. Add onion and garlic; saute 5 minutes.
   
   
3. Push the onions to the side of the pan and add the shrimp and crushed red pepper flakes. Saute a couple of minutes until the shrimp is pink and cooked through. Transfer shrimp and onions to a plate. Add the fish stock to the pan and cook at a low boil for 2 minutes.
   
   
4. Meanwhile, add the pasta to the pot of boiling water and cook according to package directions. Remove 1/3 cup of the cooking water and set aside. Drain the pasta.
   
   
5. Put the hot pasta into the skillet with the fish stock. Put the shrimp mixture back into the pan with the pasta cooking water, parsley, basil and salt. Stir a few minutes over medium-low heat so the linguine absorbs some of the liquid.
   
   Top each serving with a spoonful of the grated cheese.
   
   Makes 4 servings.