Linguine with a Pink Shrimp Sauce

Linguine ai Gamberi con Panna Rosa

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.

Ingredients

  • ¾ pound large shrimp
  • 2 medium cloves garlic
  • 2 tablespoon

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.
  3. Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic