Shrimp Linguine

Easy-peasy shrimp linguine is ready in no time and it has all the seafood flavour and meatiness of a good shrimp pasta.

Peel and remove the tail of a ½ Lb of small shrimp. Do not throw the shells and tails out, they’re gonna be used to flavour the pasta water. If you decide to use a lobster tail in this recipe in addition to the shrimp, make sure you reserve the lobster shell as well and cut the lobster meat into small cubes, about the same thickness as the shrimp.

Add all of the shells to a medium pot of salted water and bring it to a boil. Let it boil for 5 minutes, lower the heat to medium to simmer, close the pot with a lid, and cook for another 15 minutes.

Remove the shells from the water and add ½ box of good linguine pasta (about 225g,) stir. Cook according to package instructions until it`s al dente. Once ready, strain the pasta but make sure to keep a ½ cup of the pasta water to be used in the sauce. The pasta water not only has the flavour of the seafood, but it also contains some of the starch from the pasta, which makes for a thicker, tastier and heartier sauce.

While the first step is being done, you can start making the sauce. Thinly slice 3 cloves of garlic, small dice a ¼ red pepper, and roughly chop 1 teaspoon each of fresh sage, fresh oregano and fresh parsley. In a large pan, melt 2 tablespoons of butter on medium heat and sauté the garlic and pepper in it for about 7 minutes.

Add the prepared seafood (cleaned shrimp and chopped lobster) to the pan and cook for another 7 minutes, or until fully cooked. Stir often.

Add chopped herbs, ½ cup of spinach leaves and cooked pasta to the pan with ¼ - ½ cup of the pasta water and continue to cook on medium heat for another 5 minutes, stirring constantly so all the ingredients get mixed into the pasta.

Serve with more fresh herbs and a good serving of rasped parmesan cheese.

Shrimp Linguine

Servings: 2

Time: 30 minutes

Ingredients

½ Box Fettucine

2 Tbsp Unsalted Butter

½ Lb Small shrimp

1 Lobster tail, cut into cubes (optional)

3 Garlic Cloves, sliced

¼ Red Pepper, diced

1 tsp Fresh Sage, or ½ tsp Dry Sage

1 tsp Fresh Oregano, or ½ tsp Dry Oregano

1 tsp Fresh Parsley, or ½ tsp Dry Parsley

½ Cup Fresh Spinach

Parmesan to taste

Step-by-Step

1.       Cook the shrimp shells in a medium pot of boiling salted water for 5 minutes and simmer for another 15 minutes covered. Remove the shells and cook the pasta to ‘al dente’ in the same water. Reserve ½ cup of the pasta water.

2.       In a large pan, melt the butter and sauté sliced garlic and peppers on medium heat for 7 minutes. Add cleaned and peeled seafood and cook for another 7 minutes, until fully cooked.

3.       Add chopped herbs, spinach and cooked pasta with ¼ cup of the pasta water and cook it on medium heat for 5 minutes, stirring constantly.

4.       Serve with rasped parmesan cheese and more fresh herbs.