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LINGUINE WITH SHRIMP & SLOW ROASTED TOMATOES

* Gluten Free!

089

Ingredients  (Serves 4)

  • 2 tablespoons extra-virgin olive oil.
  • 2 cloves garlic, sliced paper-thin.
  • 1 ½ pounds cherry tomatoes, slow roasted (see note below).
  • generous pinch of red pepper flakes.
  • 1 pound dried gluten-free linguine.
  • 1 pound large shrimp, peeled and deveined.
  • ½ cup dry white white wine.
  • kosher salt or sea salt.

Directions

  1. Bring a large pot of water to a rolling boil and salt generously.
  2. Place the olive oil and garlic in a large frying pan over low heat.
  3. Cook the garlic slowly for 8 to 10 minutes, or until softened but now browned.
  4. Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices. Cover the pan and let the tomatoes heat slowly for a few minutes.
  5. Add the pasta to the boiling water, stir to separate, and cook until al dente.
  6. When the pasta is done, drain it from the pot, saving about 1 cup of the water in which it was cooked.
  7. Immediately run cold water over the pasta, which stops the cooking process.
  8. Drizzle olive oil over the pasta and toss it. Set it aside and finish the sauce.
  9. Raise the heat under the frying pan to medium-high and add the shrimp. Cook, stirring frequently, for 3 minutes, or until the shellfish have turned opaque.
  10. Raise the heat to high and pour in the wine. Let it bubble for a minute or so, or just until the shellfish are completely cooked.
  11. Scoop a ladleful of cooking water from the pasta pot and stir it into the frying pan.
  12. Taste and season with salt, if needed. Turn off the heat.
  13. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two more of the cooking water if necessary to loosen the sauce.
  14. Transfer the dressed pasta to warmed shallow individual bowls and serve immediately.