A warm, humid, grey, foggy, and very rainy first day of autumn here at the Jersey Shore. A day that needed a little reminder of the Summer we just left, a little sunshine from the lemons, and you can't go wrong with a simple seafood and pasta saute', ever. So I posted the pictures of this Linguine Fine(a thinner version of Linguine) tossed with a light saute' of fresh parsley, extra virgin olive oil, a pinch of peperoncino, garlic and fresh medium sized Shrimp on Facebook tonight, the response to the pic was overwhelming.

I take no credit...those simple ingredients will always come together to form a eye catching and delicious dish. Everything about this dish is light, from the colors to the flavors. Unlike a typical Scampi style dish, this will contain no butter, just olive oil and be somewhat light on the garlic. The lemon juice and wine will add more flavor.

Start with 1 lb of 26-30 (sometimes called large) peeled and deveined shrimp. Keep them in the refrigerator while you are preparing the dish. Cook up 1 lb. of LINGUINE FINE, which is a thinner version of the regular Linguine made by BARILLA. If you can't find that (it really helps make this dish even better) then use a regular Linguine.

Finely slice 2 cloves of garlic and 2 tbs. of flat leaf Italian parsley. In a large wide pan, while the water is coming up to the boil for the pasta (cook the linguine according to the package instructions till al dente, also a key factor in this dish)heat 3 tbs. of ExtraVirgin Olive Oil. Saute' off the Shrimp in batches, careful not to crowd the pan or you will have a large pile of steamed shrimp. Keep removing the shrimp to a platter and cover.

When you have sauteed off the shrimp, about 3 minutes per side or until it almost forms a tight curl, then you will add the garlic to the pan plus an additional tsp. of Olive oil. Saute for just about 2 minutes then add the peperoncino, the juice of one fresh lemon and 3 tbs. of White wine. Let this sizzle up and then add the shrimp back in and toss thru for about 4 minutes, add a 1/2 tsp. of salt then toss in the linguine till the pasta and the shrimp are well mixed together. Take off the heat. taste for seasoning, just don't over salt the pasta.

The rule is no cheese. Up to you. The pasta should take up all the oil sauce without having the pasta swimming in pools of oily liquid. It's the number one difference between many pasta dishes here in the U.S. versus in Italy. And if at all possible seek out the Linguine Fine, the thin Linguine made by Barilla. It's just perfect for this dish. This recipe will provide 6 people with a delicious plate of food.
Happy Eating and Happy Cooking!!


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