This is one of our favorite pasta dishes, year-round. The ingredients are always readily available. It is somehow delicate and bold all at once, but definitely not heavy. Enjoy with a cool, crisp, delicate white wine like a Sauvignon Blanc, Pinot Grigio, Tocai, Gavi, Orvieto, etc. We like to use Linguine Fini. De Cecco makes one if you can find it, otherwise normal linguine is fine.
1/2 lb. linguine or linguine fini
1/3 cup good olive oil
2-3 cloves of garlic, finely chopped
red pepper flakes
approx. 15 shrimp, peeled and deveined (if you prefer, you can leave the tails on)
2 tsp. lemon zest
juice of 1/2 a lemon (plus some lemon weges for table)
2 Tbsp. chopped parsley
Bring a generously salted pot of water to a boil. In a skillet add olive oil and garlic and slowly cook garlic. After a few minutes add red pepper flakes. When garlic appears cooked, add shrimp and raise heat just a bit. After a few minutes of sauteeing, add lemon zest. Add pasta to the water and cook until al dente. Add lemon juice and most of parsley (reserving a bit for end) to the skillet. Add a dash of salt to taste. Drain pasta and add to skillet. Toss linguine with the shrimp and transfer to a platter. Sprinkle remaining parsley over top. As an added, delicious touch, sprinkle with a very good olive oil, like one from Liguria, that goes well with seafood. Serve with extra lemon wedges on table.