My Dream Shrimp Linguine

Shrimp Linguine is a very simple dish and I've made it many times...many, many times!! And it was always lacking in flavor. I followed recommended recipes to the tee and still there was something missing. I added this and that and still the dish just did not taste as I thought it should.

I was at the grocery store picking up a few things and ran into a sale on large shrimp for $7.99 per lb. As I bought the shrimp, I was already running down recipes in my head and wondering what I was going to try this time.

I was talking with my cooking buddy, Lucy, about my Shrimp Linguine dilemma and she suggested ANCHOVY! OMG! As soon as Lucy said Anchovy I knew that that was the missing ingredient!

The Shrimp Linguine turned out outrageously good and we ate every last bit. And I can't wait to make it again. Dang...I wish I'd have bought 2 lbs of those shrimp!!!

Shrimp Linguine
Recipe adapted from my friend Lucy

1 lb large pre-cooked and shelled large shrimp
1 c. EVOO
5-6 cloves of fresh garlic
2 tsp anchovy paste
1 handful of minced parsley
Fresh Ground Pepper to taste
Fresh Grated Parmesan cheese

For Pasta:
1 lb linguine
8 c. water
1 tsp salt
2 T. EVOO

In a small sauce pan heat 1 c. EVOO and whole garlic cloves very slowly on low simmer until garlic is a light brown. Remove garlic.

Heat 8 c. of water, 1 tsp salt and 2 T. EVOO to a boil. Add linguine and cook until pasta is tender but not mushy. Drain and put in large pasta bowl or platter.

On your cutting board mash garlic cloves and add anchovy paste. Mash together until thoroughly mixed.

Add the mashed anchovy and garlic to EVOO and reheat. When EVOO is hot add shrimp and heat for 1 minute. Remove Shrimp. Immediately pour EVOO over pasta. Add pepper and fresh parsley and toss. Place shrimp on top of linguine. Garnish with freshly grated Parmesan cheese and serve.


All Rights Reserved 2008 © Big Black Dog