Linguine Di Mazara Recipe

Time30m

Serves4

black tiger shrimp, sweet cherry tomatoes and baby arugula in a spicy garlic E.V.O.O. sauce

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Ingredients

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1
Cook the Linguine
Bring a large pot of salted water to a boil. Add 400 grams of linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1 cup of pasta water and drain the rest.

2
Sauté the Garlic
In a large skillet, heat 60 ml of extra virgin olive oil over medium heat. Add 4 minced cloves of garlic and sauté for 1-2 minutes until fragrant but not browned.
3
Add the Shrimp
Add 500 grams of black tiger shrimp to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
4
Incorporate Cherry Tomatoes
Add 250 grams of halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes until the tomatoes begin to soften.
5
Season the Mixture
Sprinkle in 1 tsp of red pepper flakes, salt, and black pepper to taste. Stir well to combine all ingredients.

6
Combine Pasta and Sauce
Add the cooked linguine to the skillet with the shrimp and tomato mixture. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
7
Add Arugula and Serve
Remove from heat and gently fold in 100 grams of baby arugula until just wilted. Serve immediately, garnished with additional red pepper flakes if desired.