SHRIMP LINGUINE
11.5 oz Barilla Linguine
4 ripe red tomatoes
16 shrimp (with the head)
1 small red onion
2 spoonfuls of brandy
1 tbsp tomato paste
1 tbsp maizena
parsley, to taste
extra virgin olive oil
Salt and pepper, to taste
Peel the shrimp, separate the tails from the heads and shells.
Cut the tails in pieces and set aside.
Wash and dice the tomatoes.
Clean and chop the onion.
Chop the parsley.
In a frying pan, sautƩ the shallot with extra virgin olive oil on low heat.
Add the shrimp heads and sautƩ
Add the maizena and sautƩ.
Add the brandy. FlambƩ the alcohol.
Add the tomato paste and two ladlefuls of water and simmer for some minutes, then filter and set aside.
In a frying pan, sautƩ some extra virgin olive oil on low heat.
Sizzle the shrimp tails for a quick second. In the meantime, boil the Linguini and drain when al dente. In a pan, sautƩ the pasta with the shrimp sauce, top with the chopped parsley.
