Sunday Paper Dinner Table: Aglio e Olio with Linguine and Shrimp

The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe.For the month of February, we're partnering with The Food Network Kitchen for this special Sunday Paper Dinner Table Series. This week Chef Scott Conant shares one of his favorite recipes…a perfect dish to serve for Valentine's Day. See you at the Dinner Table!

Meaningful Conversation Starter

What does showing yourself grace mean to you? How can I help support you in doing that?

Linguine Aglio e Olio with Shrimp by Chef  Scott Conant

• 5 medium shrimp, split in half lengthwise (16/20, cleaned, peeled and deveined)
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh Italian parsley
• Pinch crushed red pepper flakes
• Pinch sea salt

Breadcrumb Topping:

• 2 tablespoons olive oil
• 1/2 cup panko breadcrumbs
• Pinch of sea salt
• 1 teaspoon chopped fresh Italian parsley

Pasta:

• Sea salt
• 8 ounces good-quality dried linguine
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• Pinch crushed red pepper flakes
• 2 tablespoons chopped fresh Italian parsley
• Bring a large pot of water to a boil.

Directions:

1. For the shrimp marinade: Add the shrimp, oil, garlic, parsley, red pepper flakes and salt to a medium bowl and mix to combine.
2. For the breadcrumb topping: Add the olive oil, breadcrumbs and salt to a medium skillet and cook over medium-low heat until lightly golden brown, tossing the breadcrumbs constantly, about 5 minutes. Add the parsley and toss to combine for another 30 seconds. Remove to a plate so that the breadcrumbs do not continue cooking.
3. For the pasta: Salt the water and start boiling the linguine (cook it 80 percent of the way, if the directions say boil for 10 minutes, boil for 8 minutes as you will finish cooking it in the sauce). At the same time add the oil to a large saute pan over medium heat. Once warm, add the garlic and red pepper flakes and lower to medium-low heat so that the garlic sizzles gently (the garlic should not change color, if it does, it means the heat is too high and you will have a bitter burnt garlic taste and should start over).
4. When the edges of the garlic are just starting to brown, add the shrimp with the marinade and a pinch of salt and cook the shrimp until it is no longer opaque, 1 to 2 minutes. Add 1/4 cup pasta water and remove the shrimp to a bowl to prevent overcooking. Keep cooking and shaking the pan to create an emulsion (when fat suspends in water, oil and water forms a smooth bond).
5. When the pasta is cooked, add it to the skillet and toss to combine. Add some pasta water if the pasta needs to cook slightly longer, otherwise toss in the parsley and stir until well incorporated. Serve on plates immediately and top with the breadcrumbs.

You can download the recipe from The Food Network Kitchen here.