Ingredients: |
Ingredients: 1/2 pound medium shrimp
1 1/2 tablespoons olive oil
1 cup chopped onion
2 medium cloves garlic, peeled and minced
1/4 teaspoon crushed red pepper flakes
1 cup fish bouillon or stock, or clam juice
8 ounces dried linguine
1/2 cup finely chopped parsley
1/4 cup snipped fresh basil
1/8 teaspoon salt, or to taste
4 tablespoons grated parmesan cheese
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Directions: |
Directions:Place a large pasta bowl in a warm oven. Bring 4 quarts water and 2 teaspoons salt to a boil in an 8-quart pot. Peel and devein the shrimp. Refrigerate until ready to cook.
In a 10- to 12-inch nonstick skillet, heat olive oil over medium heat. Add onion and garlic; sauté 5 minutes. Push onions to the side of the pan and add shrimp and crushed pepper flakes. Sauté a couple of minutes, until shrimp is pink and cooked through. Transfer shrimp and onions to a plate. Add fish bouillon to the pan and cook at a low boil 2 minutes.
Add pasta to boiling water and bring back to a full, rolling boil. Stir well. Cook according to package directions, using the shortest cooking time. Taste and continue cooking until pasta is tender but still has a subtle bite. Remove 1/3 cup pasta cooking water then drain.
Add shrimp mixture back into the reduced fish broth to warm. Pour drained pasta into warm bowl; add shrimp sauce, parsley, basil and salt. Stir a minute, so the linguine absorbs some of the liquid. Add pasta cooking liquid as needed.
Top each serving with a spoonful of grated cheese. |
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