Chimichurri Argentinian Shrimp Linguini and Red Pepper
Prep: 35 Mins
Cook: 20 Mins
Serves: 4
INGREDIENTS
- 454 g peeled and deveined Argentine shrimp
- 454 g linguini or other long pasta
- 1 red bell pepper cut into thin strips
- 60 ml unsalted butter
- 30 ml olive oil
- Salt to taste
- Chimichurri
- 125 ml packed parsley leaves
- 125 ml packed cilantro leaves
- 125 ml olive oil
- 2 large garlic cloves
- 3 ml red pepper flakes
- 30 ml red wine vinegar
- Juice of a lime
- Garnish
- 60 ml grated parmesan
- 1 lb peeled and deveined Argentine shrimp
- 1 lb linguini or other long pasta
- 1 red bell pepper cut into thin strips
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- Salt to taste
- Chimichurri
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves
- 1/2 cup olive oil
- 2 large garlic cloves
- 1/2 tsp red pepper flakes
- 3 tbsp red wine vinegar
- Juice of a lime
- Garnish
- 1/4 cup grated parmesan
TO MAKE
- To prepare the chimichurri sauce, place the parsley, cilantro, 1/2 cup olive oil, red pepper flakes, garlic, red wine vinegar, and lime juice in a food processor. Beat the food processor until the parsley and coriander are finely chopped. Put aside.
- Add 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted, add the shrimp and red pepper strips, cook 1 to 2 minutes on each side, until just cooked through and the peppers are medium tender. Remove the shrimp and strips from the pan and place in a bowl.
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve the cooking water.
- In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add 3 tablespoons cooking water, add a little pepper and stir until the liquid has almost evaporated.
- Transfer the pasta to the skillet and add 1/2 cup of cooking water. Cook, stirring the pasta frequently, until most of the water has evaporated. Add remaining butter, olive oil, stirring gently until butter is melted. Divide the pasta among four plates.
- Return the prawns and red pepper strips to the pan and pour in the chimichurri sauce and sauté for about 1-2 minutes.
- Divide the shrimp among four plates, garnishing the pasta with grated Parmesan cheese to taste. Place the remaining chimichurri sauce in a bowl for the table to add more sauce to your pasta if desired. Serve immediately.
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