500 g Ola Linguine
680 g large shrimp, peeled and deveined
10 ml dried chili flakes (red pepper flakes), divided
75 ml extra-virgin olive oil, divided
3 cloves garlic, minced
800 g diced tomatoes (canned)
240 ml white wine
15 g parsley, chopped
Sea salt and black pepper, to taste
In a bowl, toss the shrimp with 30 ml olive oil, 5 ml chili flakes, salt, and pepper. Mix well to coat evenly.
In a pan over medium-high heat, add 30 ml olive oil and then the shrimp. Cook on both sides until lightly browned and just cooked through, about 1–2 minutes. Remove from the pan and set aside.
In the same pan, add the garlic and the remaining chili flakes and cook until fragrant, about 30 seconds. Add the white wine and let it reduce by half. Then add the tomatoes, season with salt and pepper, and let the sauce come to a gentle simmer.
Meanwhile, cook the Ola linguine in salted boiling water according to the package instructions. Drain and add the pasta to the pan along with the shrimp.
Toss everything together, remove from heat, add the remaining 15 ml olive oil and the parsley. Serve immediately.
Ju bëftë mirë!
