Ingredients
| 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 | |
| ½ | lemon, juiced | |
| 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 |
Directions
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.
