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- 1 lb (.5 kg). linguine, cooked and reserved
- 1 lb (.5 kg). large shrimp, peeled and devined
- 2 tbsp (30 ml) olive oil
- salt, to taste
- 4 cloves garlic, chopped
- red pepper flakes to taste, about 1/4 tsp (1 ml) if you do not like it hot adjust to this measurement for hotness
- 1/2 cup (125 ml) white wine
- 1 large can plum tomatoes, with juice, crushed or chopped
- fresh chopped parsley
- In a large skillet, heat the olive oil.
- Add the garlic and red pepper flakes, saute till garlic is soft and golden brown, about 3 to 5 minutes.
- Add the plum tomatoes and the wine.
- Toss in the shrimp cook until shrimp is pink and tender about 5 to 7 minutes, stirring constantly.
- When shrimp is done serve on top of linguine or spaghetti topped with fresh parsley.
- You could use this with other seafood also, this happens to be the one
that I prefer.
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