How To Make Dean’s Linguine with Shrimp & Basil - Best Recipe | Charleston Magazine
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Saucepan
- Pot
- Colander
- Measuring cup
- Spoon
- Grater
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 pints vine-ripened cherry tomatoes, halved
- 4 large garlic cloves, minced
- 1 bunch scallions, finely chopped
- Flaked sea salt and freshly ground pepper
- 1 lb. medium (16/20) shrimp, headed and shells on
- 1 lb. dried linguine
- 1/2 cup finely chopped fresh basil leaves
- 11/2 cups ricotta salata (about 6 oz.)
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