Camarones al Ajillo
Main30 min4 porcionesFácilSobre esta receta
Un clásico italiano-americano atemporal que se prepara en menos de 30 minutos. Los camarones grandes y jugosos se saltean en una rica salsa de mantequilla y ajo con vino, con un toque brillante de limón y perejil fresco, luego se mezclan con linguine perfectamente cocida. Lo suficientemente elegante para invitados, lo suficientemente fácil para una cena entre semana.
Instrucciones
- 1
Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt, then cook the linguine according to package directions until al dente. Before draining, scoop out at least 1/2 cup of pasta cooking water and set aside. Drain the pasta and set aside.
- 2
While the pasta cooks, pat the shrimp thoroughly dry with paper towels — this is key for a good sear. Season with 1 teaspoon kosher salt, black pepper, and red pepper flakes. Toss to coat evenly.
- 3
Heat a large skillet over ^[medium-high heat]. Add 2 tablespoons of butter and the olive oil. Once the butter is melted and foaming, add the shrimp in a single layer. Cook undisturbed for about 1–2 minutes until pink and lightly golden on the bottom.
- 4
Flip the shrimp and cook for another 1 minute until just opaque. Do not overcook — they should be barely cooked through at this stage. Transfer the shrimp to a plate and set aside.
- 5
Reduce the heat to ^[medium]. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the sliced garlic and cook, stirring frequently, for about 1–2 minutes until fragrant and just lightly golden — watch closely so it doesn't burn.
- 6
Pour in the white wine and lemon juice. Increase the heat to ^[medium-high] and let the sauce simmer, scraping up any browned bits from the bottom of the pan, for about 2–3 minutes until the liquid reduces by about half.
- 7
Add the drained pasta to the skillet and toss to coat in the sauce. Splash in 2–4 tablespoons of the reserved pasta cooking water to loosen the sauce and help it cling to the noodles. The starchy water is the secret to a silky, emulsified sauce.
- 8
Return the shrimp (and any resting juices) to the pan. Add the lemon zest and half the parsley. Toss everything together over ^[medium heat] for about 1 minute until the shrimp are heated through and everything is well coated.
- 9
Taste and adjust seasoning with kosher salt, black pepper, or a squeeze more lemon juice. Divide among warmed bowls, top with remaining fresh parsley, and serve immediately with lemon wedges and crusty bread on the side. Parmesan cheese is optional but welcome.
