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Linguine with mantis shrimp

30 min. x4


  • 320 g Linguine
  • 12 mantis shrimp
  • 400 g of peeled tomatoes
  • 1 clove of garlic
  • Chopped parsley
  • Extra virgin olive oil
  • Chilli
  • Salt


Clean the mantis shrimp under cold running water. In a frying pan, brown the garlic cut in half with a little olive oil and pepper, then remove it and add the peeled tomatoes. Cook for about 10 minutes over high heat, turning occasionally, salt and add a handful of chopped parsley. Add the mantis shrimps, stir gently and cook with the lid over medium heat for another 5-10 minutes, until the shrimp are done. Meanwhile, cook the pasta in boiling salted water. Remove the shrimps from the pan and set them aside in a covered dish. Drain the pasta “al dente” and add to the sauce pan, if necessary adding a ladle of pasta cooking water. Toss the pasta with the sauce and serve it hot with the shrimps and a sprinkle of chopped parsley.