Tuesday, 31 January 2012

Shrimp and Rucola Linguine

  • Fresh or dry linguine (or any pasta you like)
  • 2 small onions
  • Cherry tomatoes
  • 4 stems of fresh basil
  • 2 handfuls of rucola (arugula)
  • Red and yellow bell peppers
  • 2 teaspoons of paprika (I prefer mild)
  • Salt and Pepper to taste
  • 2 tablespoons of dried oregano
  • 2 teaspoons of sugar
  • 1 tablespoon of tomato paste
  • Plenty of sundried tomatoes (less than the amount of cherry tomatoes... that isn't vague at all)
  •  3 cloves of garlic
  • 1 tablespoon of olive oil
  • A handful of fresh shrimp
  • Fresh parmesan
For the shrimp:
  1. Wash and de-shell the shrimp well and place them in a ziplock bag
  2. Finely chop a clove of garlic and add it to the bag
  3. Add salt and pepper, the tablespoon of olive oil and 1/2 a tablespoon of oregano
  4. Put aside to let marinate

For the sauce:
  1.  Finely chop the onions, remaining garlic and 1 & 1/2 bell peppers.
  2. Using the about 2 table spoons of the oil in the bottle of sundried tomatoes, heat up a frying pan and drop in your chopped ingredients
  3. Sprinkle the sugar, oregano, paprika and salt and pepper over the pan and add the tomato paste
  4. While the ingredients cook, halve the cherry tomatoes and put them aside
  5. Wash the rucola, spin-dry and put it aside with the tomatoes
  6. Wash and coarsely chop the basil leaves, put aside
  7. Coarsely shop the sundried tomatoes and aaaalso put them aside (lots of side putting, yay!)

To finish off:
  1. Boil and cook the pasta
  2. Add the shrimp to the pan and cook until pink
  3. Once the pasta is cooked, strain it, toss it into the pan and mix, throw in all the ingredients you have put aside, mix quickly and serve immediately so the rucola doesn't wilt.
  4. Garnish with freshly grated parmesan

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