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LINGUINE WITH SHRIMP




List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 4 garlic cloves, peeled and minced
  
• 1/2 tsp dried red chile pepper flakes (or to taste)
  
• 4 cups seeded, chopped fresh plum tomatoes, or a 32-ounce can Italian-style tomatoes, drained and chopped
  
• 1 cup dry white wine
  
• 1/4 cup chopped fresh basil leaves or 1 1/2 T dried 1/2 cup chopped Italian parsley, leaves only
  
• 1 pound medium shrimp, peeled and deveined
  
• 1 pound linguine
  






Instructions



1. In a large saucepan, start heating water for the linguine.
   
2. Heat olive oil in 10- to 12-inch skillet over low heat. Add the garlic and red chile pepper flakes to the oil and stir. Lightly saute the garlic until it gives off its characteristic aroma, approximately 1 minute.
   
3. Add tomatoes and white wine to skillet. Cover and cook the tomatoes over medium heat for 2 to 3 minutes, or until they begin to break down and release their juice.
   
4. Add the basil and parsley. Stir frequently and continue cooking over moderate heat, cover removed, until the tomatoes and wine form a sauce, approximately 10 to 15 minutes.
   
5. Add shrimp to the sauce and cook over high heat just until the shrimp are tender (about 2 minutes). They will continue to cook when they are removed from the heat, so be careful not to overcook them.    
   
6. Meanwhile, cook the linguine in a large pot of boiling salted water until al dente. Drain pasta and add to the skillet with the shrimp-tomato sauce.    
   
7. Toss the linguine with the sauce over high heat so that the pasta begins to absorb some of the sauce. Serve immediately in individual pasta dishes or in a large, shallow bowl. Serves 4.