Groceries |
- 8 ounces of Foodie Tasting Room Lemon Pepper Linguine
- 1 pound of 16-20 shrimp, peeled and deveined
- 3 tablespoons of Foodie Tasting Room Sundried Tomato Parmesan Garlic infused extra virgin olive oil*
- 3 cloves of garlic, minced
- 1/4 cup sundried tomatoes, drained
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Optional: red pepper flakes for added heat
The steps to follow |
Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Add the sundried tomatoes. Season with salt, pepper, and red pepper flakes if using.
Once the shrimp is cooked, add the cooked pasta to the skillet along with the grated Parmesan cheese. Toss everything together until the pasta is well coated, adding reserved pasta water as needed to loosen the sauce.
Add the chopped fresh basil leaves to the skillet and toss again to incorporate them into the pasta.
Taste and adjust seasoning if necessary. If you prefer a saucier pasta, you can add more olive oil or pasta water.
Serve hot, garnished with additional Parmesan cheese and fresh basil leaves if desired.
*can be purchased at Foodie Tasting Room
Wine Pairing | A Sauvignon Blanc with its bright acidity and herbal notes can cut through the richness of the pasta dish while complementing the flavors of the sundried tomatoes and garlic.