1 feb 2010

Gragnano linguine with shrimp and zucchini

Monday, February 1st, 2010
Gragnano linguine with shrimp and zucchini

500 g linguine Gragnano bronze drawn
500 grams of red shrimp (net already shelled)
1 clove garlic
6 cherry tomatoes
2 zucchini
1 / 2 cup white wine
salt and pepper q.b.

In a frying pan fry the garlic with a little oil, add zucchini cut into half-rounds, salt and pepper and cook over medium heat for 1st minutes.
Meanwhile, shell the shrimp, remove the dark filament, pour the shrimp into the pan and add the wine, let evaporate, remove the garlic and turn off the heat, leaving the lid (so that you finish cooking the shrimp with the heat).
Cook the linguine in boiling salted water, drain and pour into the pan with the sauce, handled well and sprinkle with black pepper.

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