It seems a lot of work here with three parts of this recipe but it only take a little more than one hour to make.
Make 4 servings
1 Seven Yolk Pasta recipe in previous post, rolled to #6 thin and cut into linguine shape
1 pound tomato, fresh ripe from the garden or farmer’s market, unrefrigerated
2 Tablespoon fresh basil leaves, packed, thinly sliced
1 Tablespoon flat-leaf parsley, thinly sliced
2 medium garlic clove, finely minced
2 Tablespoon extra virgin olive oil
Pinch of salt and ground black pepper
1 pound gulf shrimp (21-30) do not buy farm raised shrimps for this recipe
1 ½ Tablespoon coarsely chopped garlic about 4 medium garlic cloves
1/4 teaspoon red flaked pepper or a small red chili seeded and finely chopped (omit if make for kids)
2 Tablespoons each extra-virgin olive oil and unsalted butter
1/2 cup dry white wine ( Sauvignon blanc) or broth made from shrimp shell
1/3 cup coarsely chopped flat-leaf parsley
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice from 1/2 lemon or lime
Grated Parmesan cheese to serve
- Make pasta dough. Then prepare tomato sauce and shrimp.
- Coarsely chopped whole tomatoes. Put all ingredients of tomato sauce in a bowl, add a pinch of salt and pepper then toss together or pulse to blend them together in a food processor; the sauce should be chunky, not puree. Set aside.
- Deveined and shelled shrimps. If not use wine, cover shrimp shell with 2/3 cup of water and simmering in 5-10 minutes. Remove from heat, measure 1/2 cup.
- Boiling water in a large pot. Add salt (1½ teaspoon for every quart water) and pasta, cook until just soft but still have some bites. Drain and keep 1 cup of boiling pasta water. Return pasta to the pot and toss with tomato sauce.
- Meanwhile, in a large heavy bottom skillet (10-12 inch), melt butter with oil over medium high heat. Have the wine or sauce ready nearby. Add garlic, stir constantly until garlic turns tan color and fragrant, add wine/salt immediately. Turn the heat down to medium low. Stir in salt, black pepper, red pepper (flakes or fresh). Keep simmering until wine/ sauce reduced in half. Add shrimp and saute until they just turn pink both sides. Stir in parsley and lemon/lime juice. Add shrimps and sauce to pasta pot and toss well. Add some pasta liquid if it seems dry. Transfer into a big platter or 4 individual plates. Sprinkle with cheese.