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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tiger Shrimp Arrabbiata on Linguine Recipe

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This recipe for Tiger Shrimp Arrabbiata on Linguine is from Enjoy Life to the Fullest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (500 g) PC BLACK LABEL LINGUINE PASTA
1/4 cup (50 mL) extra virgin olive oil
3 cloves garlic, thinly sliced
1 pkg (454 g) PC Jumbo Raw Zipperback Black Tiger Shrimp, thawed, peeled and patted dry
Pinch each salt and freshly ground black pepper
1 cup (250 mL) deli pitted green olives, roughly chopped
1 jar (650 mL) PC BLACK LABEL ARRABBIATA PASTA SAUCE
1/3 cup (75 mL) chopped fresh parsley
1/3 cup (75 mL) shaved Parmesan cheese
Directions:
Directions:
In large pot of boiling salted water, cook pasta for 7 to 9 minutes or until tender but firm. Drain; set aside.

Meanwhile, in large deep frying pan, heat oil over medium heat; cook garlic, stirring, for about 2 minutes or until golden brown; transfer to large plate. Add shrimp to frying pan; sprinkle with salt and pepper. Cook, turning, for 2 minutes or until halfway cooked through. Transfer to plate with garlic. Add olives to frying pan; cook for 1 minute. Pour in pasta sauce; heat, stirring, for 2 minutes. Stir in reserved garlic, shrimp and parsley. Cook, stirring, for 2 minutes. Add pasta, tossing carefully to coat. Transfer to large serving platter; sprinkle with Parmesan shavings.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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