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.
1
Add linguine to salted boiling water. Cook until al dente for 7–10 minutes.
- Linguine: 80 g
2
Finely chop the garlic, cut the zucchini into strips, and halve the cherry tomatoes.
- Garlic: 3 g
- Courgette: 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.
- Olive oil: 20 ml
- Garlic: 3 g
- Tiger prawns: 60 g
- Courgette: 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.
- Shrimp (prawn) stock: 80 ml
- Linguine: 80 g
5
Place the shrimp pasta on a plate and garnish with basil leaves.
- Basil: 1 g