Linguine with Shrimp and Cherry Tomatoes
Ingredients
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½ cup unsalted butter
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1 tablespoon chopped parsley
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½ teaspoon salt
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½ teaspoon red pepper flakes
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1½ teaspoons lemon zest
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1 anchovy fillets
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1 pound jumbo shrimp
Tools
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tongs
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strainer
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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2 medium bowls
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June Food Thermometer
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ladle
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dutch oven
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June Oven
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Preferences
Make the compound butter
Place butter in a medium bowl. Add the parsley, salt, red pepper flakes, lemon zest and anchovy, and stir until well combined. Set compound butter aside until ready to use.
½ cup unsalted butter
1 tablespoon chopped parsley
½ teaspoon salt
½ teaspoon red pepper flakes
1½ teaspoons lemon zest
1 anchovy fillets
medium bowl
measuring spoons
spatula
Season the shrimp
Place the shrimp in a medium bowl. Add the olive oil, garlic, salt and pepper, and toss to coat.
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
1 pound jumbo shrimp
½ teaspoon salt
¼ teaspoon black pepper
medium bowl
Insert the June Food Thermometer
Spread the shrimp evenly across the June Pan. Horizontally insert the June Food Thermometer into the thickest part of the largest shrimp.
June Pan
June Food Thermometer
Cook the shrimp
Place the pan on the middle shelf of the June Oven. Plug the thermometer into the jack. Cook the shrimp until firm and opaque, about 4 minutes. June will notify you when the shrimp are done. Remove the pan from the oven and set aside.
June Oven
Boil the pasta
Cook the pasta according to package directions. Drain in a colander, reserving ½ cup of the pasta water.
8 ounces pasta
dutch oven
strainer
liquid measuring cup
ladle
Add the next ingredients and toss the pasta
Return the pasta to the same pot, and place it over very low heat. Add the shrimp, cherry tomatoes, Parmesan cheese, ¼ cup of the compound butter, and 2 tablespoons of the reserved pasta water. Toss the pasta vigorously until a smooth, silky sauce forms and coats the strands of pasta and the prawns. If pasta seems dry, add a bit more pasta water until you reach the desired consistency. Remove from heat.
tongs
1 cup cherry tomato halves
¾ cup grated Parmesan
Garnish and serve
Divide the pasta among serving bowls. Garnish with the parsley, Parmesan cheese, red pepper flakes and flaky salt, if desired.
¼ cup chopped parsley
¼ cup grated Parmesan
½ teaspoon flaky sea salt
¼ teaspoon red pepper flakes