- Sylvester (Crackers) Graham born (1794)
Linguine with Shrimp
- 1 Pound large shrimp, peeled, deveined and tails removed
- 1 Pound inguine
- 6-8 garlic cloves, minced
- 1/4 Cup butter
- 3-4 Tablespoons olive oil
- red pepper flakes
This simple but delicious shrimp dish is a recipe our contributor Joanna Fantozzi's grandmother always prepares for their big Italian-American Christmas feast.
Wash shrimp, drain. Cook pasta according to package directions, reserve 1 cup pasta water. Melt butter in pan, add garlic. Add shrimp and fry quicky until starting to turn pink, and then add the olive oil. Sprinkle with red pepper flakes to taste. Cook shrimp about 5 minutes - until pink and curled. Add pasta to shrimp, as well as the reserved pasta water. Toss well until all blended, sprinkle with salt and pepper to taste, and serve.