Linguine With Shrimp, Venetian Style

• 1 1/2 lbs large shrimp, shelled and deveined
• 1/2 cup olive oil
• 3 garlic cloves, minced
• fresh ginger, peeled (1/4 inch piece)
• crushed red pepper flakes (a pinch or to taste)
• salt
• 1 tablespoon fresh lemon juice
• 1 cup dry white wine
• 2 tablespoons chopped fresh flat leaf parsley
• 1 lb linguine

1. Rinse shrimp and pat dry; cut each shrimp into 1/2 inch pieces.
2. Add oil to a skillet large enough to hold all of the cooked pasta.
3. Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
4. Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
5. Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
6. Stir in parsley; remove from heat.
7. Bring at least 4 quarts water to boil in a big pot.
8. Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
9. Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
10. Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
11. Add a little of the cooking water, if needed.
12. Remove the ginger; serve immediately.

shrimp, olive oil, garlic, fresh ginger, red pepper, salt, lemon juice, white wine, flat leaf parsley, linguine

Taken from www.food.com/recipe/linguine-with-shrimp-venetian-style-388385 (may not work)