This shrimp linguine recipe has a great Argentinian twist with the addition of Chimichurri sauce. Chimichurri sauce is a traditional sauce of Argentine origin that is used with grilled meat, poultry and seafood dishes. Serve this pasta dish with a nice crusty bread to create a memorable meal.
1 pound Argentine red shrimp peeled and deveined
1 lb linguine
4 tsp unsalted butter
2 tbsp olive oil
1/2 cup packed parsley leaves
1/2 cup packed cilantro leaves
1/2 cup olive oil
2 large cloves of garlic
red pepper flakes to taste
3 Tbsp red wine vinegar
juice of one lime
To make the chimichurri sauce place the parsley, cilantro, 1/2 cup of olive oil red pepper flakes, garlic, red wine vinegar and lime juice into a food processor. Pulse the processor until the parsley and cilantro are finely chopped. Set aside.
Now to cook the shrimp. Argentine red shrimp cook faster than most other shrimp so take care to not over cook them. Add 1 tablespoon of butter and into a large skillet over medium heat. Once the butter is melted add the shrimp and cook 1-2 minutes per side until just cooked through. Remove shrimp from the pan and set in a bowl.
Cook pasta in a large pot of salted boiling water until al dente. Drain and reserve cooking water.
In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil on medium. Add 3 tablespoons of cooking water, add a little pepper and stir until liquid is almost evaporated. Transfer pasta to skillet and add 1/2 cup of the pasta water. Cook stirring the pasta frequently until most of the water has evaporated. Add remaining butter, olive oil and shrimp stirring gently until butter is melted. Divide pasta among four plates.
Put shrimp back in the skillet and pour the chimichurri sauce over the shrimp and saute for about 1-2 minutes. Divide the shrimp among the four plates topping the pasta with them. Place the remaining chimichurri sauce in a bowl for the table to add more sauce to your pasta if desired. Serve immediately.
Serve with really nice artisanal crusty bread
Add grated Parmesan cheese on top
© Todd Wendt 2016 All rights reserved