Shrimp Linguine A La Cucina Antica
- 6 Tbsp. Cucina Antica Imported Extra Virgin Olive Oil
- (1) 25 oz. jar Cucina Antica Tomato Basil Sauce
- 8 ounces uncooked shrimp, peeled and deveined
- 1 lb. linguine
- 2 garlic cloves, minced
- 1 tsp. dried crushed red pepper
- 1 ¼ cups white wine
- 3 Tbsp. parsley
1. In a large sauté pan, heat 3 teaspoons of olive oil, add garlic and crushed red pepper. Add shrimp. Cook until shrimp is opaque (about 4-5 minutes). Add white wine and simmer until reduced by half. Stir in Cucina Antica’s Tomato Basil sauce and simmer for 30-40 minutes.
2. As the sauce simmers, cook linguine al dente, drain and return to pot.
3. Plate pasta and top with sauce. Top with fresh parsley as desired.
Americans eat more shrimp than any other seafood, and this is the day to celebrate with delicious seafood in a classic Italian dish. Shrimp is considered a health food because it’s low in calories and high in omega-3’s, calcium, iodine and protein. The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp. There are many ways to cook shrimp. Standard methods of preparation include baking, boiling, broiling, sautéing, frying and grilling. One billion pounds of shrimp are eaten every year by Americans!
You can find Cucina Antica products at Target and United. * Learn more about Cucina Antica and find this recipe at cucina-antica.com.