We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all the difference. Don’t forget to use authentic San Marzano tomatoes like Cento’s and DeCecco’s dry pasta. Enjoy…
Sea salt for cooking the pasta
1/2 cup extra virgin olive oil
6 large peeled garlic cloves, sliced or crushed with the side of a large heavy knife
Generous pinch of red pepper flakes
Two 28 ounce cans San Marzano tomatoes with their juice, hand crushed, cores removed
Fresh basil sprig
Maldon Sea Salt and freshly ground pepper
20 extra large or jumbo “tail shells on“ shrimp, peeled and deveined
1 lb DeCecco dry linguine or other pasta shape that marries well with the size and shape of the shrimp and the depth of the sauce.
Generous pinch of Italian flat leaf parsley, finely chopped
Heat a large sauté pan over medium-high heat and add enough olive oil to generously coat the bottom. Add shrimp, garlic and red pepper flakes and cook shrimp searing on both sides but slightly underdone. Remove shrimp with tongs and rest on a platter.
Add the tomatoes and fresh basil sprig to the sauté pan. Season with Maldon and freshly ground pepper and simmer for about twenty minutes.
In the meantime… slightly undercook the pasta al dente according to package directions.
Drain the pasta, add it to the sauce and toss with tongs. Now add 1-2 ladles of cooked, starchy pasta water… enough to stretch the sauce.
Return the shrimp to the sauté, toss gently and let simmer for another minute or two to cook through. Don’t overcook! Fish out the basil sprig.
Garnish with freshly grated Parmesan and some finely chopped Italian flat leaf parsley. Toss and serve immediately. Enjoy…