Sexy Shrimp Linguine

By Co-author@smallstepsandlittleseeds


For a rave dinner review with family and friends, try this simple and delicious pasta dish! This recipe serves 4 portions.

Prepare 1lb of linguine according to the instructions of your preferred brand. Ensure it is cooked al dente and set aside. 

The spotlight of this dish is the shrimp. So, I like to use extra large shrimp for this recipe. Have it peeled and deveined, but leave the tail on. 

In a bowl, add shrimp, Worcestershire sauce, ground black pepper, dried basil, ground turmeric, ground ginger, and Chinese five spice blend. Mix the ingredients well to coat each shrimp piece. 

Heat unsalted butter in a pan, add chopped garlic and shrimp. I love how fragrant it gets! Garlic and butter...  yuummm!


Be careful not to overcook the shrimp, you don't want the star of the dish to  have a rubbery bite and look sad.  
A little tip: Their translucent body will turn opaque and have a lovely pinkish hue. Their tail will turn from light orange to red. They should look taut and perky now. They're ready!  
Once done, scoop all the shrimp out of the pan leaving about 1 tablespoon of the gravy behind in the pan. 

Set the heat on low and add 2 tablespoons of olive oil to the same pan. Add chopped olives, crushed red pepper, dried Italian herbs, and ground black pepper. Toss linguine well in the pan (and add salt to taste). Turn off heat, and add prepared shrimp unto linguine. 

 
Garnish with fresh herbs and shaved Parmesan. 


Your very own Sexy Shrimp Linguine is now ready to be served! Enjoy!


Happy trying, and remember to have fun in the kitchen!

Ingredients:

(A)

  • 12 oz of extra large shrimp. Peeled and deveined, tail on
  • 2 teaspoons of Worcestershire sauce
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of dried basil
  • A pinch of ground turmeric
  • A pinch of ground ginger
  • A pinch of Chinese five spice blend
  • Half a pod of garlic. Chopped
  • 1/4 cup of unsalted butter

(B) 

  • 1 lb of linguine. Cooked al dente
  • 2 tablespoons of olive oil
  • 1/4 cup of chopped black olives
  • 1/2 teaspoon of crushed red pepper
  • 1/4 teaspoon of dried Italian herbs
  • 1/4 teaspoon of ground black pepper
  • Salt to taste
  • Fresh thyme and shaved Parmesan for garnish

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