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
Taste le linguine aglio & prezzemolo


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 BarboneFoodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.