Shrimp Linguine from Seaspice
serves one
Ingredients
5 Jumbo shrimp, peeled and deveined
6 oz fresh linguine (can use dry, if necessary)
2 garlic cloves, thinly-sliced
1 shallot, thinly-sliced
1 oz chives, chopped
1 oz Parmesan cheese, grated
1/2 lemon, zest only
1/2 lemon, juice only
1 plum tomato, peeled and diced
Pinch of crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
Water, for boiling
Salt and pepper, to taste
Method
Add 1 ounce olive oil to pan. Sear shrimp on both sides and remove from pan. Add the remaining olive oil, garlic, shallots, tomatoes, red pepper, and lemon zest to the pan. Lightly sauté until the mixture is translucent. Deglaze with white wine and let the mixture reduce by half. Add stockade and let it reduce by half. Add salt and pepper.
If you’re using dry linguini, boil it in a saucepan of boiling salted water for 11 minutes. If you’re using fresh linguini, do the same for just 3 minutes. Add butter to the sauce mixture, followed by the shrimp, cooked pasta, lemon juice, and cheese. Stir together.
To serve: Twirl the pasta in a bowl. Add any excess shrimp and sauce. Garnish with chives, a fresh squeeze of lemon juice, and salmon roe.
Seaspice is located at 422 NW North River Drive.