Chef Rosebud Benitez shares her recipe for this classic pasta dish made of shrimp, lemon, and linguine tossed in an olive oil-based sauce.
Serves 2 to 4
Prep Time 5 minutes
Cooking Time 10 minutes
450 grams linguine
1 lemon, zested
450 grams prawns, peeled, deveined
salt and pepper to taste
6 tablespoons olive oil
2 tablespoons shallots, minced
1 tablespoon crushed garlic
1 cup dry white wine
2 tablespoons lemon juice
1 tablespoon butter
1/2 teaspoon dried red chili flakes
1 tablespoon chopped Italian parsley
additional chopped Italian parsley for garnish
1 Cook the linguine in boiling salted water until al dente. Drain, reserving about 1 cup of the cooking water for later. Sprinkle lemon zest over the freshly cooked pasta and toss well. Set aside.
2 Sprinkle salt and pepper on the shrimp. Set aside.
3 Place a skillet over medium-high heat. Add olive oil and heat until sizzling. Add shallots and sauté until translucent, approximately 1 minute. Add garlic and cook for 30 seconds. Put in the shrimp and cook until just pink, approximately 3 minutes. Pour in the wine and lemon juice, and bring to a lively simmer. Remove the shrimp with a slotted spoon and set aside. Continue cooking the sauce until reduced to half, approximately 2 minutes. Add the butter and mix well. Add the chili flakes and Italian parsley. Return the shrimp to the sauce and stir to coat.
4 Plate the linguine and top with the shrimp and sauce. Garnish with chopped Italian parsley and serve.
Photography by At Maculangan | Styling by Angelo Comsti | Special thanks to Tykwer for the kitchen. The Tykwer Showroom is at 83 Calypso St., Acropolis Greens, Libis, Quezon City; tel. no.: 636-0214; website: pinkelephantfurnhaus.multiply.com.
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