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Saturday night pasta
Introduce
Chef :
Robert GonzalSaturday night pasta
Honestly, the day of the week has nothing to do with this recipe. I just wanted a better name than 'Shrimp Linguine,' and I happened to make it on a Saturday night. Lazy naming aside, this dish was also one of the most successful of late. My daughter loves both shrimp and noodles, so she was always a guaranteed slam dunk. My wife, however, isn't as crazy about shrimp, and yet she polished off two big servings. Hooray for Saturday Night Pasta!
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
3/4 cup
extra virgin olive oil
1 tsp
dry Italian seasoning
1/2 tsp
red pepper flakes
1/2 tsp
fennel seeds
450 g
dry linguine
Cooking instructions
* Step 1
In a mixing bowl, whisk the olive oil, garlic, Italian seasoning, fennel seeds, and pepper flakes with a good pinch of salt. Stir in the shrimp, then put the bowl in the fridge for 30 minutes to marinate.
* Step 2
Drop the noodles into a large pot of boiling salted water. When the noodles are 5 or 6 minutes away from being cooked, move on to cooking the shrimp.
* Step 3
Add a splash of olive oil to a large pan on high heat. Throw in the tomatoes and sear them for 2 minutes until they're slightly scorched and have given up some of their juice. Pour in the shrimp and marinade and continue frying for about 3 minutes, until the shrimp are just cooked.
* Step 4
Drag the cooked pasta into the pan of shrimp sauce. Add the baby greens and give everything a toss to coat. When serving, drizzle a little more extra virgin olive oil on top.
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