Cooking Instructions
1.
In a large saucepan, add eight cups of water with
Salt (2 tsp)
, 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.
2.
Remove
Fresh Parsley (0.5 oz)
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.
3.
When water comes to a boil, add
Linguine (8 oz)
and cook for five to six minutes.
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.
5.
Meanwhile, pat dry
Shrimp (20)
with paper towels, and set aside. In a large saute pan over medium high heat, add
Olive Oil (2 Tbsp)
, garlic, onion,
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Cook all together, stirring frequently.
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 (1/2 cup)
and let it reduce by half.
7.
Add the
Crushed Tomatoes (1 can)
and
Tomato Paste (2 Tbsp)
to the pan, stir, and cook for five minutes.
8.
Add the chicken broth,
Crushed Red Pepper Flakes (1/2 tsp)
,
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Let reduce for seven minutes.
9.
Reduce the temperature of the sauce to low. Add the seared shrimp,
Butter (4 Tbsp)
, parsley, and linguine to the pot. Toss together until well incorporated. Turn off heat.
10.
Place the pasta in the center of two bowls.
