Receta de linguine con gambas al ajillo

Ingredientes

• 2 pounds jumbo shrimp, peeled, deveined, tails on
• 1 cup plain panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon lemon pepper
• 1/3 cup vegetable or canola oil for frying
• 1 pound linguine
• 2 tablespoons melted butter
• 2 tablespoons butter
• 1 tablespoon garlic paste
• 1 teaspoon Cajun seasoning
• 1 teaspoon lemon pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh lemon zest
• 1/2 cup chopped parsley
• 1/2 cup chopped tomatoes
• 1/2 cup red onion or shallot, finely diced
• 1 1/2 cups Pinot Grigio or any dry white wine
• 2 cups heavy cream
• 1 cup parmesan cheese or Italian cheese blend
• Kosher salt to taste
• Salt and pepper to taste

Preparación

1. 1

   Prepare linguine according to package directions, ensuring al dente texture. Drain and reserve.

2. 2

   Coat shrimp with a blend of Cajun seasoning, lemon pepper, and salt. Create a crispy panko coating by dredging thoroughly.

3. 3

   In a skillet heated to medium, fry breaded shrimp for 3 minutes per side until achieving a golden, crisp exterior. Transfer to a wire rack to maintain crunchiness.

4. 4

   Using the same skillet, melt butter and introduce aromatics – minced garlic, diced red onion, and chopped parsley. Sauté until fragrant, approximately 2 minutes.

5. 5

   Deglaze the pan with white wine, allowing liquid to reduce and concentrate flavors for about 1 minute.

6. 6

   Incorporate heavy cream, parmesan cheese, Cajun seasoning, lemon pepper, and fresh lemon juice. Simmer the sauce for 5 minutes until it reaches a luxurious, thickened consistency.

7. 7

   Gently fold linguine into the creamy sauce, ensuring each strand is evenly coated with the rich, flavorful mixture.

8. 8

   Elegantly arrange crispy shrimp atop the sauced pasta. Optional: Sprinkle fresh lemon zest for a bright, citrusy finish. Serve immediately while hot.