Linguine crevettes in the oriental
Stronger than the Espelette pepper, but sweeter than the Cayenne pepper, the Aleppo pepper (Syria) of this Oriental shrimp linguine recipe is a mainstay of Middle Eastern cuisine. It is most often in the form of crushed flakes.
- 500 g Linguine
- 600 g Raw shelled shrimps
- 6 Crushed and minced garlic clove
- 50 g Soft butter
- 2 Lemon (the zests)
- 2-3 tbsp. soup Aleppo pepper flake
- 400 g Feta cut into cubes of 1 cm
- Several handles Greek basil leaf
- Olive oil
- Salt and pepper from the mill
- Start this oriental shrimp linguine recipe by pouring a good amount of oil into a frying pan over medium heat. When the oil is hot, sauté the garlic for about 2 minutes, so that it is translucent and tender. Be careful not to brown it. Remove the pan from the heat and let steep.
- Cook the pasta according to the instructions on the package. Drain them keeping aside two ladles of cooking water, then put the pasta back in the pan.
- Put the pan back on the heat and fry the shrimp over medium heat for a few minutes on each side, until they are pink, opaque and completely cooked.
- Pour the contents of the pan over the pasta, add the butter and cooking water, then season with salt and pepper. Add the lemon zest and chilli. Mix and add the feta cheese and basil.
- Stir again and serve with a dash of olive oil.