Shrimp Linguine 2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PASTA
8 ounce: Linguine, fresh or home-made do not use dried!
SHRIMP STOCK
x Shrimp shells & legs,
1 1/2 cup: Water, YMMV
1 each: Bay leaf, crush
x Black pepper, fresh ground
1 each: Celery, top leaves, chop
SHRIMP
1/2 tbsp: Olive oil, EV
1/2 tbsp: Butter,
3/4 lbs: Fresh large shrimp, NOT frozen! peel & devein
1/4 lbs: Mushrooms, slice
4 each: Garlic cloves, mince
2 tbsp: White wine,
1/2 tsp: Salt,
1/4 tsp: Pepper,
x Romano, fresh grate
x Parmesian, fresh grate
x Parsley, chop for garnish
SAUCE
1/2 tbsp: Olive oil, EV
1/2 tbsp: Butter,
1/4 cup: White onion, minced
1 each: Clove garlic, minced
1/4 tsp: Oregano, crushed
1/4 tsp: Thyme, crushed
1 1/2 tbsp: Flour, AP
1/2 each: Bay leaf, crush
2 tbsp: Tomato paste,
2 tsp: Parsley, chop
1 tsp: White Wine Worcestershire Sauce,
1 cup: Shrimp stock,
1 tbsp: Marsala,
1/2 tsp: Dijon mustard,
1 tsp: Black pepper, fresh ground
1/4 tsp: White pepper,
1 dash: Tabasco,
1/4 tsp: Lemon zest,
1 slice: Bacon, cook & dice =OR=
1 tbsp: Bacos, if you must
x S&P, to taste
1 dash: Cayenne,
1/4 cup: Black olives, slice
Directions:
*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 dont scorch. Add remaining
ingredients (except olives) and stir for 10 minutes, or until
thickened. Add olives and turn heat down as low as itll go and
simmer for 1/2 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
Source from luhu.jp
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 dont scorch. Add remaining
ingredients (except olives) and stir for 10 minutes, or until
thickened. Add olives and turn heat down as low as itll go and
simmer for 1/2 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
Source from luhu.jp