Linguine with tomatoes and shrimps

1 serving

15 minutes

No pasta is complete without tomato sauce. They are as inseparable as Tuscany and Barolo, Piedmont and truffle, Milan and high fashion. Tiziano Casillo, brand chef of the Scrocchiarella cafe, offers a recipe for pasta in the colors of the Italian flag: white linguine, red tomatoes and crimson shrimps, green basil. Simple and tasty. It is worth cooking this more often, so as not to forget what it tastes like - Italian classics.

Energy value per serving

• Calories: 541.4
• Proteins: 23.4g
• Fats: 21.5g
• Carbohydrates: 61.9g

Ingredients

• Linguine Pasta: 80 g
• Garlic: 3 g
• Tiger prawns: 60 g
• Cherry tomatoes: 60 g
• Zucchini: 80 g
• Shrimp broth: 80 ml
• Olive oil: 20 ml
• Chili pepper: 1 g
• Basil: 1 g

Cooking steps

1. Add linguine to salted boiling water. Cook until al dente for 7–10 minutes.

   Required ingredients:

   • Linguine Pasta: 80 g

2. Finely chop the garlic, cut the zucchini into strips, and halve the cherry tomatoes.

   Required ingredients:

   • Garlic: 3 g
   • Zucchini: 80 g
   • Cherry tomatoes: 60 g

3. Sauté garlic and shrimp in olive oil. Once the shrimp start to lose their transparency, add zucchini and cherry tomatoes. Cook until the zucchini is soft, then season with salt and pepper.

   Required ingredients:

   • Olive oil: 20 ml
   • Garlic: 3 g
   • Tiger prawns: 60 g
   • Zucchini: 80 g
   • Cherry tomatoes: 60 g
   • Chili pepper: 1 g
   • Basil: 1 g

4. Pour in the bisque sauce, add the pasta, stir, and simmer until the sauce thickens for 2-3 minutes.

   Required ingredients:

   • Shrimp broth: 80 ml
   • Linguine Pasta: 80 g

5. Place the shrimp pasta on a plate and garnish with basil leaves.

   Required ingredients:

   • Basil: 1 g