Thursday, December 6, 2012

              Shrimp Linguine with a Caliente Zing

                  Cook Time: 20 Minutes (if everything is chopped a head of time) 

The Star Players on the Shrimp Linguine Team:

> 1/2 a box of linguine
> 1/2 a pound of shrimp
> 1/4 cup of butter
>1/3 cup pure olive oil
> A medium pour of dry white wine (Chardonnay or Pinot Grigio, I never measure this ingredient, the more the merrier)
> 1/2 cup diced cherry tomatoes
> 3 cloves of fresh garlic, chopped and pealed
> A sprinkle of salt, pepper, and parsley
> Crushed red pepper, I use quite a good amount because I'm a spice freak (2 table spoons)
> Shaved Parmigiana cheese

Play-by Play Action: 

Okay, I'm sort of a prep queen, so I like to have everything chopped and ready to go before I start my plan of attack. It is up to you if you'd like to chop as you cook, but with these instructions keep timing in the back of your head. 
1. Set a pot (half full) with water on high (bring the water to a boil faster by adding salt (NaCl), it breaks down the water (H2O molecules) faster... Pasta boils in approximately 7-8 minutes.
2. Put the minced fresh garlic into a saute pan with butter on LOW (3-4) to let the gralic get a great light brown color, if you burn it you're screwed because burnt garlic is no bueno.
3. Add the shrimp (when they start to look like a more defined 'C' they are cooked)
3. Add the red pepper flakes and saute for about a minute
4. Add the salt, pepper, and parsley flakes to the buttery goodness
5. Add olive oil, followed by the white wine
6. Add diced tomatoes
7. Strain the pasta (don't rinse, you'll need the natural starches for the sauce to attach)
8.Add pasta to the wine wine butter sauced and mix for about a minute
9. Plate and top with shaved parmigiana cheese
10. Pour yourself a glass of white and dig in like Miss Piggy

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