Anthology

Caroline Dipping | Union-Tribune Staff Writer

Barbie Lewis loves the shrimp and linguini dish from Anthology in Little Italy. She says it has a white sauce “like velvet.” Anthology’s new executive chef Eric Bauer happily shared the formula for this pasta dish.

Baja California White Prawn Linguini

4 servings

1/4 cup olive oil

3 shallots, roughly chopped

6 garlic cloves, roughly chopped

10 Roma tomatoes, peeled, seeded and roughly chopped

20 peeled and deveined white shrimp (16/20 count)

2 cups white wine

8 tablespoons (1 stick) unsalted butter, cut in small cubes

3 tablespoons capers, drained

2 handfuls baby arugula

4 cups linguine, cooked al dente

Salt and pepper to taste

Heat the olive oil over medium heat in a sauté pan. Add the shallots and garlic and sauté until they turn translucent. Add the tomatoes and cook another 4 minutes. Add the shrimp and cook until they turn opaque and curled up. Add the wine and reduce until almost all the wine has evaporated. Add the butter, swirling the pan to incorporate. Add the capers and arugula, then the pasta. Season before serving.

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