Ingredients for 4 people:
- 250 g of Filotea Garlic and Parsley
- 1 clove of garlic
- 5 tablespoons extra virgin olive oil
- 12 shrimp
- salt to taste
- pepper to taste
- 1 tablespoons of tomato paste
Preparation:
Brown the peeled garlic in oil in a large skillet. Add the washed and well drained shrimp and stir them for a minute. Add the tomato paste dissolved in half a glass of water.
Season with salt, cover the skillet and cook over a low heat for about 10 minutes, adding a little hot water if the sauce gets too dry.
Shell 8 shrimp and put them back in the pan.
Meanwhile, cook the Filotea Garlic And Parsley Linguine pasta in boiling salted water for 4 minutes. Then, drain the egg pasta and toss it in the pan with the shrimp.
Season with freshly ground pepper, serve immediately, garnishing each plate with a whole shrimp and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
