Cooking Instructions
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Step 1
In a large saucepan, add eight cups of water with
Salt (10 g)
, cover, and bring to a boil over high heat. Meanwhile, finely chop
Garlic (2 cloves)
and set aside. Chop
Onion (1)
into quarter inch pieces and set aside.
Step 2
Remove
Fresh Parsley (9 g)
leaves from stems and discard stems. Roughly chop parsley, and set aside. In a small bowl, mix together one cup of water and
Chicken Base (1 pckg)
and set aside.
Step 3
When water comes to a boil, add
Linguine (225 g)
and cook for five to six minutes.
Step 4
After two minutes of cooking, continue to separate the noodles with tongs every minute to prevent the noodles from sticking. Drain pasta in a colander and return to large saucepan. Toss with one tablespoon of olive oil to avoid sticking.
Step 5
Meanwhile, pat dry
Shrimp (20)
with paper towels, and set aside. In a large saute pan over medium high heat, add
Olive Oil (30 mL)
, garlic, onion,
Salt (3 g)
and
Ground Black Pepper (as needed)
. Cook all together, stirring frequently.
Step 6
Carefully add the shrimp in a single layer. Cook for one minute on each side and remove shrimp to a plate. Deglaze the pan with
White Cooking Wine (120 mL)
and let it reduce by half.
Step 7
Add the
Crushed Tomatoes (1 can)
and
Tomato Paste (35 g)
to the pan, stir, and cook for five minutes.
Step 8
Add the chicken broth,
Crushed Red Pepper Flakes (as needed)
,
Salt (3 g)
and
Ground Black Pepper (as needed)
. Let reduce for seven minutes.
Step 9
Reduce the temperature of the sauce to low. Add the seared shrimp,
Butter (60 g)
, parsley, and linguine to the pot. Toss together until well incorporated. Turn off heat.
Step 10
Place the pasta in the center of two bowls.
