Linguine is a pasta that is commonly served with seafood sauces. However, there is no rule against altering this basic concept to one’s liking. Jessica Macerato’s dish of choice is Linguine and Shrimp.
The resident of the 1900 block of Mole completes her recipe with a variety of seasonings. Once all of the flavors are blended together it’s time to say that word every hungry person likes to hear: Enjoy!
1 pound of linguine, cooked according to package directions
3 tablespoons of olive oil
3 tablespoons of butter
1-1/2 garlic gloves, finely chopped
1/4 cup of white wine
1 pound of shrimp, peeled
Salt and pepper, to taste
Red pepper flakes, to taste
1/2 cup of pasta water
Zest from 1 lemon
2 tablespoons of lemon juice
Fresh Parsley, chopped, to taste
Grated Parmesan, to taste
Sauté the garlic in the oil and butter for about two minutes. Add the wine and cook for two minutes more. Add the shrimp and cook for two minutes on each side. Combine the cooked pasta and the shrimp together followed by the water, lemon zest and lemon juice. Top with the seasonings.
Contact the South Philly Review at firstname.lastname@example.org.
Norma’s Pepper Coq au vin
Tom’s Grilled Summer Roma Tomatoes
Kathleen’s Lentil Salad
Carol’s Chocolate Cheesecake
James’ Tutti Frutti Smoothie