Shrimp linguine 2

6 Servings

Ingredients

Quantity Ingredient
8 ounces Linguine; fresh or home-made do not use dried!
x Shrimp shells & legs
1½ cup Water; YMMV
1 each Bay leaf; crush
x Black pepper; fresh ground
1 each Celery; top leaves, chop
½ tablespoon Olive oil; EV
½ tablespoon Butter
¾ pounds Fresh large shrimp; NOT frozen! peel & devein
¼ pounds Mushrooms; slice
4 eaches Garlic cloves; mince
2 tablespoons White wine
½ teaspoon Salt
¼ teaspoon Pepper
x Romano; fresh grate
x Parmesian; fresh grate
x Parsley; chop for garnish
½ tablespoon Olive oil; EV
½ tablespoon Butter
¼ cup White onion; minced
1 each Clove garlic; minced
¼ teaspoon Oregano; crushed
¼ teaspoon Thyme; crushed
1½ tablespoon Flour; AP
½ each Bay leaf; crush
2 tablespoons Tomato paste
2 teaspoons Parsley; chop
1 teaspoon White Wine Worcestershire Sauce
1 cup Shrimp stock
1 tablespoon Marsala
½ teaspoon Dijon mustard
1 teaspoon Black pepper; fresh ground
¼ teaspoon White pepper
1 dash Tabasco
¼ teaspoon Lemon zest
1 slice Bacon; cook & dice =OR=
1 tablespoon Bacos; if you must
x S&P; to taste
1 dash Cayenne
¼ cup Black olives; slice

Directions

PASTA

SHRIMP STOCK

SHRIMP

SAUCE

*PASTA Prepare the linguine dough and let rest for one hour before slicing.

*SHRIMP STOCK Simmer shrimp trimmings in water with spices, covered, for as long as you can (2 hours minimum). Strain. Add water if necessary to make 1 cup.

*SAUCE Heat sauce pan, add olive oil and butter. Add onion, garlic, oregano and thyme; saute' for about a minute. Add flour and stir for 5 minutes over brisk heat, but don't scorch. Add remaining ingredients (except olives) and stir for 10 minutes, or until thickened. Add olives and turn heat down as low as it'll go and simmer for ½ hour minimum.

*SHRIMP Heat the oil and butter in a skillet. Add the shrimp, mushrooms, and garlic; stir to coat with the oil & butter. Add the wine and cook over medium-high heat, stirring often, until the shrimp are cooked, about 5 minutes. Do =NOT= overcook. Season with salt and pepper. Add sauce, simmer for 1 minute, then remove from heat and cover.

Cook linguine al dente; drain but do not rinse.

*ASSEMBLY Place the linguine in a serving bowl. Sprinkle cheeses over the pasta. Pour the shrimp & sauce mixture over the linguine. Garnish with fresh chopped parsley.

Serve immediately.

KF: 09/22/96

Related recipes