|16 oz||Pastene Italian Linguine|
|1||28oz can Pastene San Marzano D.O.P. Tomatoes, crushed|
|3 Tbsp||Pastene Hot Crushed Peppers|
|½ cup||Pastene Extra Virgin Olive Oil|
|20||large fresh shrimp, peeled, washed and deveined|
|8-10||garlic cloves, minced|
|1 cup||pinot grigio or dry white wine|
|sea salt to taste|
|cracked black pepper to taste|
|red pepper flakes to taste|
|⅓ cup||eserved pasta water|
|1 cup||pecorino romano cheese, grated|
|½ cup||parsley, chopped|
by Alexia @Uhadmeatkitchen
- Peel, wash and devein the shrimp. Season the shrimp to taste with sea salt and black pepper on both sides.
- In a large skillet on medium heat, add a few tablespoons of oil. Sear the shrimp on both sides for a couple of minutes each until they turn pinkish in color.
- Remove the shrimp and set aside. The shrimp is partially cooked and will finish cooking in the sauce.
- In the same pan, add in the minced garlic and red chili flakes to taste. Saute the garlic until lightly browned.
- Add the crushed tomatoes and season to taste with sea salt and cracked black pepper. Cook down for 5 minutes.
- Slowly add the wine, continue stirring and cook down the wine medium high heat for a few minutes.
- Reduce the heat to medium low to simmer. Add in hot crushed peppers.
- Cook, stirring regularly, for about 25-30 minutes. Add the shrimp and the juice of ½ a lemon into the sauce and continue to simmer on low for 3-4minutes.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ⅓ cup of pasta water then drain well and add to the sauce.
- Stir well and slowly pour in the reserved pasta water.
- Add ½ cup of the cheese and mix well
- Plate and garnish with parsley and more grated cheese.