Thursday, February 18, 2016
SPAGHETTI WITH SHRIMP & CHERRY TOMATOES
2 T (30 ml) unsalted butter
2 T (30 ml) extra-light olive oil
3 cloves garlic, thinly sliced
½ t (2 ml) red pepper flakes
12 to 14 large shrimp, peeled and deveined
½ pint (225 ml) cherry tomatoes, cut in half
Grated zest ½ lemon
Juice of ½ lemon
½ cup (125 ml) dry vermouth or white wine
1 bunch Italian parsley, stems removed and chopped
Sea salt and freshly ground black pepper
½ lb (250 g) linguine cooked in salted water until al dente, save ½ cup (250 ml) of the pasta cooking water.
Freshly grated Parmigiano-Reggiano cheese, optional, of course!
In a large skillet that will hold the pasta and the sauce, melt the butter over medium heat and add the olive oil.
Sauté the garlic with the red pepper flakes for a minute.
Add the shrimp and cook another 3 to 4 minutes.
Add the cherry tomatoes and wine and cook another 1 to 2 minutes.
Add the parsley and the saved pasta water.
Season to taste with salt and pepper.
Add the drained pasta and mix to combine.
Serve with freshly grated Parmigiano-Reggiano cheese, if desired.
* Steamed clams with some of the strained juice can be substituted for the shrimp.