Shrimp Linguine has re-emerged as a comfort food trend that's a must-try. Find a tasty recipe, inside
The only thing predictable about food trends making a come back is the delectable twist they make a come back with. Whether it’s Dalgona Coffee or Bundt Cakes, recipes are tweaked and recreated by chefs and food bloggers and a new food trend sets in. The latest trend that many food bloggers are trying their hands at is the shrimp linguine. From shooting ASMR food videos devouring the dish to giving this recipe a healthy twist, the food community has given a thumbs up to Shrimp Linguine.
For the uninitiated, the Linguine is a type of pasta that is relished along with simple creamy pasta sauces. While it could look similar to fettuccine and trenette, it’s different in shape. Instead of curvaceous ribbon like flat sections, the Linguine is elliptical in section. It is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. Interestingly, the name linguine means little tongues in Italian. Linguine pasta pairs well with seafood and therefore shrimp linguine is a dish loved by many.
If you’re searching for a comfort dish to enjoy over the weekend, we suggest that you give this food trend a try. Amping up the health quotient of the dish, we have got a recipe for you that will bring to your plate the umami-ness of the Shrimp Linguine along with the nourishing qualities of zucchini and tomatoes. Pair this comfort meal with pan-sautéeing crisp-tender asparagus with lemon, butter, a little white wine, and your choice of herbs.
* Prawns peeled and deveined - 1 pound
* Minced garlic - 6 cloves
* Salt - 1/4 teaspoon
* Crushed red pepper
* Olive oil - 3 tablespoons
* Zucchini cut in half lengthwise and then sliced - 2 medium
* Halved cherry tomatoes - 1 cup
* Diced red onion - 1/4 cup
* Dried oregano - 1 teaspoon
* Dried basil - 1 teaspoon
* Dried linguine
* Freshly grated Parmesan cheese - 4 ounces
* Marinate the shrimps with half of the minced garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.
* Cook pasta al-dente, according to the package directions.
* In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (this is optional) and garlic. Cook this just until fragrant, for around 30 seconds.
* Add zucchini and onions and cook for 3 minutes. Remove and set aside.
* In the same pan, add the prawns and cook until they begin to turn pink in colour, curling up.
* Return the vegetables to the pan, add linguine and tomatoes. Stir to combine and let cook for 2 - 3 more minutes or until the tomatoes are warmed. Add salt as needed.
* Top with freshly grated Parmesan cheese and serve.