Do you like shrimp linguini? There’s something about creamy seafood pasta dishes that I love. Maybe because the combination feels fancy, deliciously fancy. I don’t know but dishes like this shrimp linguini make me think of something I’d have at a restaurant on a special occasion – you know because who can afford to eat creamy pasta dishes on a regular basis (and still be able to fit in their clothes)? I love recipes like this because sometimes you want to celebrate from the comforts of home or just you just want to have something deliciously naughty simply because you can. We all have to live dangerously once in a while, right? With this recipe in your arsenal, you can totally splurge at home anytime you want. Doesn’t that sound fabulous? Let’s check this recipe out, shall we?
Executive Chef Angel Leon adds shrimp, parmesan cheese and salmon roe for a mouthwatering taste worth the carbo-load.
- 5- Jumbo shrimp peeled and deveined
- 6 oz fresh linguine
- 2 garlic cloves sliced thin
- 1 shallot sliced thin
- 1 oz chopped chives
- 1 oz Parmesan cheese grated
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1 plum tomato peeled and diced
- Tiny pinch crushed red pepper
- 3 oz white wine
- 2 oz olive oil
- 3 oz shrimp or chicken stock
- 3 oz butter
- 1 sauce pot with salted boiling water
- Salt and pepper to taste
Add 1oz oil to pan and sear shrimp on both sides and remove from pan.
Add 1oz olive oil, garlic, shallot, tomato, red pepper, and lemon zest. Lightly sauté until translucent.
Deglaze with white wine and let reduce by half.
Add stockade and let reduce by half. Add salt and pepper
Drop pasta in water for 3 minutes (11 if using dry pasta)
Add butter then shrimp back to the sauce.
Add pasta, lemon juice, and cheese.
Twirling pasta in the bowl, add any excess shrimp and sauce.
Garnish with Chives, fresh squeeze of lemon juice, and salmon roe.
What kinds of seafood dishes do you like? I have a seafood lasagna recipe that is to die for. Someday I’ll have to share that recipe with you!