Shrimp Linguine 2
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Shrimp Linguine 2
  Shrimp    Linguine    Sauces    Pasta  
Last updated 6/12/2012 1:22:58 AM. Recipe ID 55844. Report a problem with this recipe.
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      Title: Shrimp linguine 2
 Categories: Pasta, Shrimp, Sauces, Mine, Tested
      Yield: 6 Servings
 
MMMMM---------------------------PASTA--------------------------------
      8 oz Linguine; fresh or home-made
           - do not use dried!

MMMMM------------------------SHRIMP STOCK-----------------------------
        x  Shrimp shells & legs
  1 1/2 c  Water; YMMV
      1 ea Bay leaf; crush
        x  Black pepper; fresh ground
      1 ea Celery; top leaves, chop

MMMMM---------------------------SHRIMP--------------------------------
    1/2 tb Olive oil; EV
    1/2 tb Butter
    3/4 lb Fresh large shrimp;
           - NOT frozen! peel & devein
    1/4 lb Mushrooms; slice
      4 ea Garlic cloves; mince
      2 tb White wine
    1/2 ts Salt
    1/4 ts Pepper
        x  Romano; fresh grate
        x  Parmesian; fresh grate
        x  Parsley; chop for garnish

MMMMM---------------------------SAUCE--------------------------------
    1/2 tb Olive oil; EV
    1/2 tb Butter
    1/4 c  White onion; minced
      1 ea Clove garlic; minced
    1/4 ts Oregano; crushed
    1/4 ts Thyme; crushed
  1 1/2 tb Flour; AP
    1/2 ea Bay leaf; crush
      2 tb Tomato paste
      2 ts Parsley; chop
      1 ts White Wine
           - Worcestershire Sauce
      1 c  Shrimp stock
      1 tb Marsala
    1/2 ts Dijon mustard
      1 ts Black pepper; fresh ground
    1/4 ts White pepper
      1 ds Tabasco
    1/4 ts Lemon zest
      1 sl Bacon; cook & dice =OR=
      1 tb Bacos; if you must
        x  S&P; to taste
      1 ds Cayenne
    1/4 c  Black olives; slice
 
  *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 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
 




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Recipe ID 55844 (Apr 03, 2005)

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