Okay, so today I decided to make that Argentine shrimp with linguine dish I’ve been seeing all over the internet. Let me tell you, it was a bit of an adventure, but a tasty one!
Getting Started
First, I gathered all my ingredients. I made sure I had:
- Argentine red shrimp (of course!) – I got the frozen, deveined kind to save some time.
- Linguine pasta – I figured about half a box would be enough.
- Garlic – lots of it, because, well, garlic!
- Butter – the real stuff, unsalted.
- Olive oil – a good quality one.
- White wine – something dry, nothing too fancy.
- Lemon – for that zesty kick.
- Fresh parsley – for garnish and flavor.
- Red pepper flakes – just a pinch for a little heat.
- Salt and pepper – to taste, naturally.
The Cooking Process
I started by thawing the shrimp. I just put them in a colander and ran cold water over them for a few minutes. While that was happening, I got a big pot of water boiling for the pasta and salted it generously.
Once the water was boiling, I tossed in the linguine and cooked it according to the package directions. I like mine al dente, so I checked it a minute or two early.
While the pasta was cooking, I got to work on the shrimp. I melted some butter and olive oil in a large skillet over medium heat. I minced the garlic (like, five cloves!) and tossed it in, cooking it for just about a minute until it was fragrant, but not browned.
Next, I added the shrimp to the skillet and cooked them for a few minutes on each side, until they turned pink and opaque. Then I poured in a splash of white wine, let it sizzle for a bit, and squeezed in the juice of half a lemon.
Then I added some salt, pepper, and red pepper flake.
Bringing It All Together
Once the pasta was cooked, I drained it and added it directly to the skillet with the shrimp. I tossed everything together to coat the pasta in that delicious, garlicky sauce. I chopped up a handful of fresh parsley and sprinkled it over the top.
The Final Result
I served it immediately, with an extra wedge of lemon on the side. Honestly, it looked pretty good, if I do say so myself! And it tasted even better. The shrimp were plump and juicy, the pasta was perfectly cooked, and the sauce was buttery, garlicky, and lemony, with just a hint of heat.
It was a bit more work than I anticipated, but it was delicious and fulfilling to eat.
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