Texas’ coastal waters produce about 75 million pounds of shrimp each year. This Sautéed Shrimp with Linguine recipe takes care of 24 of them.
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Ingredients
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1 pound linguine
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24 medium shrimp, peeled and deveined
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3 tablespoons olive oil, divided
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6 large cloves garlic, minced
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4 dried guajillo chiles, soaked in hot water for 30 minutes, seeded and chopped
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2 ripe tomatoes, seeded and coarsely chopped
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1/4 cup black olives, chopped
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1/4 cup capers
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3 tablespoons minced fresh cilantro
Instructions
- Cook the linguine according to package directions until al dente.
- Drain and cool under cold running water.
- Toss with 1 tablespoon of olive oil.
- Set aside.
- Bring a fresh pot of salted water to a boil.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
- Add the shrimp and garlic, and sauté for 1 minute.
- Add the peppers, tomatoes, olives and capers, and continue cooking until the shrimp lose their translucence and start to firm.
- Sprinkle in the cilantro, and cook for another minute.
- Remove from heat.
- Place the cooked pasta in the fresh boiling water long enough to reheat it, about 1 minute.
- Drain, and divide among 4 plates.
- Top with the shrimp.
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