In one of the culinary fest, which was held in Oberoi, Mumbai, I met with many chefs all around the world and we shared each our traditional recipe. David, one of the renowned chef of Italy, who also visited Oberoi for the fest, he cooked this recipe and made us taste; it was just delicious. It captured my mind, so I’m reinventing again.
- 1 lb (450 gram) Linguini
- 4 tablespoon Butter
- 2 Shallots finely diced
- 2 cloves Garlic minced
- 4 tablespoon Olive oil plus more for drizzling
- Pinch of Red pepper flakes
- 1 lb (450 gram) Shrimps peeled and de-veined
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup Dry white wine
- 1 Lemon juice
- ¼ cup Parsley leaf finely chopped
Put a pot of water to boil.
When it is boiled, add a couple of tablespoon salt and the linguini.
Stir to make sure the pasta separates.
After few minutes, cover the lid.
When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
Now drain the pasta.
Meanwhile, in a skillet, melt 2 tablespoons of butter in 2 tablespoon olive oil over medium-high heat.
Sauté the shallots, garlic, and red pepper flakes until the shallots are translucent, for about 3 to 4 minutes.
Now season the shrimp with salt and pepper and add them to the pan.
Cook them until they turn pink, for about 2 to 3 minutes.
Then remove the shrimp from the pan and set aside and keep warm.
Now in another pan boil the wine and lemon juice and set it aside.
Then in a skillet add 2 tablespoon butter and 2 tablespoon olive oil.
When the butter has melted, return the shrimp in the skillet again along with the parsley and boiled pasta.
Add the wine and lemon mixture and stir it well.
Season it with salt and pepper.
Drizzle over a bit more olive oil and serve immediately.
Finally, I did it. It turned out exactly the same that I had before. My family members enjoyed the pasta so well that they added this recipe to their favorite pasta list. So if you are a pasta freak then it’s a must try the recipe.