Linguine in shrimp and ham sauce

Name: Linguine in shrimp and ham sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 pck. (215 g each) cooked peeled frozen shrimps; 7-10 Tbsp salt, pepper; 70 g Parma ham; 2 Garlic cloves; 400 g Linguines; 4 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Olive oil; 1 Lemon; 4 Stem/s Oregano

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Pureed to a creamy consistency, the sauce nestles perfectly with the pasta. Lemon juice and crunchy crumbs provide little aha effects on the happy palate

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 pck. (215 g each) cooked peeled frozen shrimps
7-10 Tbsp salt, pepper
70 g Parma ham
2 Garlic cloves
400 g Linguines
4 TABLESPOONS Breadcrumbs
3 TABLESPOONS Olive oil
1 Lemon
4 Stem/s Oregano

Directions

1
Defrost the frozen shrimps. Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil. Finely dice the ham. Peel garlic and chop finely. Chop shrimps finely, except for 8 pieces
2
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, roast breadcrumbs in a pan without fat until golden brown, take them out. Heat the oil in the pan and fry the whole prawns for 2-3 minutes, turning them over. Season with salt and pepper, remove and keep warm.
3
Stir-fry the chopped prawns, ham and garlic in the cooking fat for about 2 minutes. Puree the shrimp and ham mix and 6 tbsp. noodle water in a tall mixing bowl with a hand blender. Season with salt, pepper and lemon juice.
4
Wash oregano and shake dry, remove leaves. Drain the pasta. Mix with the shrimp sauce and prawns. Serve sprinkled with breadcrumbs and oregano.