Serves: 6
Total Calories: 454
1 Rinse the shrimp and pat them dry. Cut each shrimp into 1/2-inch pieces.
2 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the garlic, ginger, and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the shrimp and a big pinch of salt. Cook, stirring, until the shrimp are cooked through, about 2 minutes. Add the lemon juice and wine and bring to a simmer. Cook 2 minutes. Stir in the parsley. Remove from the heat.
3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Add the pasta to the skillet and toss over high heat 1 minute until well mixed. Add a little of the cooking water if needed. Remove the ginger. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Shrimp, Venetian Style recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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