How Delicious does that look? It tastes even better than it looks. This recipe comes from a fabulous brand new cookbook, CARMINE’S Family Style Cookbook. This cookbook is filled with amazing recipes like, Carmine’s Famous Caesar Salad, Salmon Puttanesca, Chocolate Bread Pudding and Italian Cheesesteak Heroes, and the stunning full color photographs well let me tell you, just thumbing through this cookbook will cause drooling and tummy growling. Consider yourselves warned

This recipe jumped out at me and I am so thrilled we tried it!

Linguine With Red Shrimp Sauce page 97
serves 2 to 4

* 1/4 C Olive Oil
* 2 Tbsp coarsely chopped garlic
* 12 fresh oregano leaves, chopped
* 8 fresh basil leaves, sliced
* 2 Tbs chopped flat leaf parsley
* 10 oz canned italian plum tomatoes, drained and coarsely chopped**
* 1/4 C dry white wine
* 2 1/4 C clam juice**
* 20 large shrimp, peeled and deveined
* salt and freshly ground pepper
* 12 oz dried linguine

1. In a large saute’ pan, heat the olive oil over medium-high heat.  When the oil is hot, add the garlic and cook, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn.
2. Add the oregano, basil, and parsley.  Cook the mixture, stirring, for 30 seconds.
3. Add the tomatoes, raise the heat to high, and cook the mixture for 3 minutes.  Add the wine and cook it for about 2 minutes or until most of the wine has evaporated.  Add the clam juice, reduce the heat to medium, and simmer the sauce for 3 to 4 minutes or until the liquid is reduced by half.
4. Add the shrimp, lower the heat, and cook the sauce for 1 minute.  Remove the shrimp and set it aside.  Season the sauce to taste with salt and pepper. Just before serving, reheat the sauce so that it bubbles. Return the shrimp to the pan and cook in the bubbling sauce for about 1 minute or until cooked through.
5. Meanwhile, in a large pot of boiling salted water, cook the linguine for 7 to 8 minutes or until it is al dente.
6. Drain the pasta well and transfer it to a platter.  Immediately ladle the sauce over the pasta.  Mix them well and serve.

My husband and I devoured this and spent half the time shooing little hands away from our plates because they were snatching up the noodles and shrimp!

The wonderful people at St. Martin’s Press have offered us a copy of this cookbook to give away to one of our readers.  This would make a fabulous Christmas gift for the cook in your life or your favorite foodie, or be selfish and keep it all to yourself.  Either way, this cookbook is a feast for the eyes and the palate.

Leave a comment on here and tell me your favorite Italian Food, or what you would do if you won this cookbook.

I’ll use the random number generator to pick a winner on Saturday, November 15th.  That means this giveaway is open until Midnight CST Friday, November 14th

** I couldn’t find Italian Plum Tomatoes so I just used regular whole peeled tomatoes and I only used 2 Cups of clam juice.