2 cups all purpose flour
Sea salt and fresh ground pepper
8 large shrimp, tail on, peeled, deveined
3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
3 ounces Roma tomatoes, diced
2 lemon wedges, cut in eighths
8 ounces seafood stock
2 ounces white wine
10 ounces imported linguine, cooked al dente
2 tablespoons unsalted butter
1 ounce pecorino Romano cheese
Chopped Italian parsley for garnish
- In a mixing bowl, combine flour, sea salt and pepper. lightly dredge shrimp in flour mixture, then set aside.
- In a large skillet, heat extra virgin olive oil. Sauté shrimp in oil; lightly brown on both sides. When shrimp changes color (turns pink), add garlic. Continue to sauté, stirring constantly until garlic is lightly browned.
- Add tomatoes, lemon, seafood stock, and wine. Reduce by one quarter to one half. Add salt and pepper to taste. Add linguine. Toss with butter and cheese. Garnish with parsley. |
