Spicy shrimp lin­guine

Taste & Flavors - - FALL - By Chef Rouba Khalil Rouba Khalil Kitchen

Chef Rouba Khalil, Rouba Khalil Kitchen


3 tbsp ex­tra-vir­gin olive oil

500 g fresh pasta (such as trofie) 1 kg shrimps, cleaned and peeled 4 gar­lic cloves, minced

1/2 tsp crushed red pep­per flakes 1/2 cup dry white wine

250 g cherry toma­toes sliced in half 1 bag of basil chif­fon­ade chopped


Cook the pasta ac­cord­ing to the in­struc­tions, mean­while, in a large, deep skil­let, heat olive oil and add the shrimp to the pan, spread­ing them evenly in one layer.

Cook for 1 minute then turn them to the other side and cook 1 more minute. set aside.

Add the gar­lic to the pan and cook un­til gar­lic be­gins to color, add chili flakes, cook for 30 sec­onds, deglaze pan with the wine and add the cherry toma­toes.

Keep the toma­toes fresh, add basil and turn off heat.

When the pasta is ready, add the pasta to the skil­let and mix with shrimps and toma­toes, sea­son and serve im­me­di­ately.

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