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Linguine with a Pink Shrimp Sauce
Linguine ai Gamberi con Panna Rosa
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2009
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 2 mediumcloves 2 tablespoon
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.
- 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
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