Blue Cheese Linguine
2 servings
35 minutes
Recipe provided by Fornetto restaurant.
Calories592.6kcal
Proteins23.8grams
Fats34.9grams
Carbohydrates41.7grams
Olive oil
16
ml
Garlic
5
g
Shallot
5
g
Chili pepper
2
g
Shrimp
100
g
Dry white wine
20
ml
Fish stock
100
g
Whipping cream 33%
100
ml
Pink tomatoes
100
g
Parsley
10
g
Linguine
100
g
Sea salt
1
g
1
Fry finely chopped garlic, shallots, and chili pepper in olive oil over medium heat until golden brown.
- Olive oil: 16 ml
- Garlic: 5 g
- Shallot: 5 g
- Chili pepper: 2 g
2
Then add peeled shrimp, cut in half lengthwise and deveined, sauté lightly and add white wine.
- Shrimp: 100 g
- Dry white wine: 20 ml
3
Evaporate the alcohol vapors, add broth, and reduce to a sauce consistency.
- Fish stock: 100 g
4
Add cream and gorgonzola and simmer again until sauce consistency (cheese should melt), season with salt.
- Whipping cream 33%: 100 ml
- Gorgonzola cheese: 70 g
- Sea salt: 1 g
5
Add a diced tomato, previously seeded.
- Pink tomatoes: 100 g
6
Add finely chopped parsley.
- Parsley: 10 g
7
Cook linguine pasta in salted water until al dente.
- Linguine: 100 g
8
Add the pasta to the ingredients, mix, and place it on a plate.
