Fresh Linguine with Oregon Pink Shrimp

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This dish is wonderful served hot, but is also incredible eaten cold the following day. George Mardikes, an attorney with Davis Wright Tremaine, perfected the recipe over many years when visiting Netarts on the Oregon coast, going to the Port of Garibaldi for the freshest shrimp at the source.

3 hot red chile peppers, seeded and finely chopped
1 1/2 to 2 cups flat-leaf parsley, chopped
1/2 cup fresh lemon juice
3 cloves garlic, mashed into a paste with a pinch of sea salt
1 cup extra virgin olive oil
2 1/2 lbs Oregon pink shrimp
1 1/2 lbs fresh linguine
Sea salt and freshly ground black pepper to taste

sum 2_90641. Mix chiles, parsley, lemon juice, garlic paste and olive oil together and chill. This can be done one day in advance.

2. Thirty minutes before cooking the pasta, mix the shrimp into the chile pepper mixture and keep chilled.

3. Boil the pasta until al dente and drain. While still hot, mix the pasta with the shrimp. Add salt and pepper to taste. Pass a bottle of extra virgin olive oil and chili flakes around the table for each person to add generously to their own liking. Serve hot or, if planning to eat the dish cold, let it come to room temperature, cover and chill at least 6 hours.

Makes 10 servings

Recipe by George Mardikes
Photo by Leah Harb

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