Fresh linguine with shrimp and peas
This is a dazzler of a pasta dish.
When you combine fresh pasta with big shrimp, you are quickly telling your guests that they are in for a treat.
Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
MAKES 6 SERVINGS
Kosher salt to taste
2 tablespoons olive oil
2 cloves garlic, peeled and lightly crushed
2 pounds peeled and deveined extra-large shrimp
3 tbsp tomato paste
½ cup dry white wine
½ cup chopped fresh parsley
½ cup chopped fresh basil
1 cup frozen peas
1 cup heavy cream Fresh ground pepper to taste
2 9-ounce packages fresh linguine
Chopped fresh parsley or basil to serve
Bring a large stockpot of salted water to a boil.
Meanwhile, heat the oil in a very large skillet over medium heat, and sauté the garlic for three or four minutes just until it starts to turn a light golden colour. Remove the garlic cloves and toss them.
Add the shrimp to the skillet and sauté for about three minutes until they have started to turn pink but are not cooked through, then remove them with a slotted spoon to a plate and set aside.
Add the tomato paste and white wine to the skillet and stir until the tomato paste has dissolved into the wine. Add the parsley, basil, peas and cream and bring to a simmer. Season with pepper. Return the partially cooked shrimp to the sauce and continue to simmer until the peas and shrimp have cooked through, about two minutes.
While you are making the sauce, cook the pasta in the boiling water according to package directions, about four minutes. Remove ½ cup of the cooking water and stir it into the sauce, then drain the pasta. Taste the sauce and see if it needs more salt or pepper.
Return the pasta to the pot, pour the sauce over it and toss to combine. Transfer to a serving bowl, sprinkle with additional parsley or basil if desired, and serve immediately.
Per serving: 649 calories (201 from fat); 22 grams fat (10 g saturated; 0 g trans fats); 245 milligrams cholesterol; 961 mg sodium; 72 g carbohydrate; 5 g fibre; 7 g sugar; 34 g protein.