Linguine with Shrimp, Mint and Chili Flakes

 RSS    

A good friend, who also happens to be a talented cook and frequent hostess, mentioned recently that she was always on the lookout for recipes for "fast fish."

A true fan of Neptune, she extolled fish as the most tempting of fast food. I couldn't agree more: most seafood -- whether crustaceans or creatures with fins -- is best when prepared quickly and simply, and often results in a subtly elegant dish.

The recipe for Linguine with Shrimp, Mint and Chili Flakes definitely falls into the "fast lane" category. It's also easy to assemble, calls for only a few ingredients and, when mounded into shallow bowls or on plates, makes a striking presentation. Long, sleek strands of linguine are cooked and set aside. Then, large, plump shrimp and grape tomatoes are sauteed in about five minutes' time in garlic-scented oil. To finish the dish, the shrimp and tomatoes, along with fresh chopped mint and red pepper flakes, are tossed with the warm pasta.

Add a mixed greens salad napped with a lemon dressing and a crusty baguette to round out the menu, and you've got a vibrant and delectable main course that will not require a lot of kitchen time!

Linguine with Shrimp, Mint and Chili Flakes

Serves 4.

1 pound linguine

Kosher salt

3/4 cup olive oil plus more if needed

6 medium garlic cloves, peeled and cut into slivers

1 pound (about 20) large shrimp, shelled and deveined

1 cup grape tomatoes, halved lengthwise

1/2 teaspoon red pepper flakes

3/4 cup loosely packed, finely julienned fresh mint plus mint sprigs for garnish

Bring a large pot of water to a boil and add the linguine and a tablespoon of salt. Cook according to package directions until al dente (tender to the bite), about 12 minutes. Drain pasta and return it to the pot in which it was cooked. Cover and set aside.

Place a large, heavy skillet over medium heat. Add olive oil and, when hot, add garlic slivers. Cook, stirring, until they just start to take on a little color, about 1 minute. Do not let garlic brown. Remove garlic cloves with a slotted spoon and set aside.

Place skillet with oil over medium-high heat and, when oil is hot, add shrimp and saute until curled and pink, about 2 minutes per side. Add halved tomatoes and cook, stirring, about 30 seconds more. Remove skillet from heat and stir in red pepper flakes, 1/2 teaspoon salt, and reserved garlic. Pour mixture over linguine in pot, and stir to combine. Stir in all but 1/4 cup of the mint. Taste and season with salt, if desired, and drizzle with a tablespoon or more olive oil if you think the pasta needs it.

Serve pasta mounded in 4 shallow bowls or on dinner plates. Sprinkle each serving with a tablespoon of the reserved mint and garnish with a mint sprig.

 

 RSS    

Recipes

 

More Recipes

Linguine with Shrimp Mint and Chili Flakes Recipe

(c) 2010 Betty Rosbottom Recipes