Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Add the linguine and cook according to the directions on the package for al dente. Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat. Stir in the arrabbiata sauce and heat until it simmers. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the garlic and red pepper flakes and sauté for one minute. Add the onion and sauté for 4 minutes, until it begins to soften. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the shrimp on a plate and pat them dry with paper towels. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat.
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