Linguine with Garlic, Oil, Chili Pepper, and Shrimp

To make linguine with garlic, oil, chili pepper, and shrimp, first, clean the shrimp: remove the shell and detach the head 1, then gently extract the intestine with a toothpick 2. Keep the heads aside 3.

Keep aside half of the shrimp 4 and coarsely chop the remaining ones with a knife 5. Transfer the chopped shrimp to a bowl and season with a drizzle of oil 6.

Add the grated lemon zest 7 and a pinch of salt 8, mix and set aside 9.

Separate the parsley steams from the leaves 10. In a skillet, heat some oil along with grated garlic, the chili pepper halved lengthwise 11, and the parsley stems 12. 

Gently fry, then add the shrimp heads 13, a pinch of salt, and 3 tablespoons of butter 14. Toast the shrimp heads for a few minutes, then pour in a ladle of hot unsalted water 15.

Let it cook for about ten minutes, crushing the heads with a meat mallet to release all the juices 16. At the end of cooking, strain everything through a sieve 17 to obtain a smooth sauce 18.

At this point, cook the linguine in a pot of salted water that you have brought to a boil 19. Pour the crustacean sauce into a skillet 20, add the whole shrimp kept aside, and a pinch of salt. Drain the pasta very al dente and transfer it to the skillet with the sauce 21.

While you finish cooking the linguine in the skillet, season with the parsley and hand-torn basil 22, then lower the heat and toss with the grated Parmigiano Reggiano DOP 23 and the remaining 1 tablespoon of butter 24.

Finally, scent with grated lemon zest 25, continuing to mix 26. Plate and place the raw shrimp kept aside on the pasta nests: your linguine with garlic, oil, chili pepper, and shrimp are ready to be served 27!