Pasta Linguine with Shrimp
Pasta Linguine with Shrimp
Ingredients
For the Pasta & Sauce
- 400 g linguine, or spaghetti
- 3 garlic cloves
- 1 red chili pepper, finely chopped
- 150 ml dry white wine
- 10 small tomatoes, halved
- as needed olive oil
- 20 fresh shrimp, raw, with shells
- as needed salt
- as needed freshly ground black pepper
- as needed fresh flat-leaf parsley, chopped
For the Shrimp Stock
- from 20 shrimp shrimp shells and heads
- 3 tablespoons oil
- 1 onion, roughly chopped
- 1/2 head garlic
- 1 fennel bulb, roughly chopped
- 1 tablespoon tomato paste
- as needed parsley stems
- as needed fresh thyme
- 1 red chili
- 1 liter water
- as needed salt
- as needed black pepper
Instructions
- 1
Peel the fresh shrimp and carefully remove the vein. Rinse the shells and heads thoroughly under cold water and set them aside for the stock. Place the peeled shrimp meat in the refrigerator until ready to use.
⏱️ 10 min
- 2
Heat the 3 tablespoons of oil in a large pot over high heat. Add the reserved shrimp shells and heads and sauté them, stirring frequently, until they are well colored and aromatic, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the 1 tablespoon of tomato paste and cook for another minute until fragrant.
⏱️ 1 min
- 4
Add the roughly chopped fennel, roughly chopped onion, 1/2 head of garlic, and 1 red chili to the pot. Sauté for a few more minutes until the vegetables begin to soften slightly.
⏱️ 5 min
- 5
Pour in the 1 liter of water and add the parsley stems and fresh thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1 hour to develop the flavors.
⏱️ 60 min
- 6
Strain the shrimp stock through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Return the strained stock to the pot and reduce it by half over medium-high heat for a more concentrated flavor. Season lightly with salt and black pepper to taste.
⏱️ 15 min
- 7
While the stock is reducing, cook the 400 grams of linguine in generously salted boiling water according to the package instructions until al dente.
⏱️ 10 min
- 8
Heat a generous drizzle of olive oil in a large frying pan or shallow pot over medium-high heat. Add the reserved shrimp and quickly sauté them for about 30 seconds per side until they just turn pink. Remove the shrimp from the pan and set aside.
⏱️ 2 min
- 9
In the same pan, add a little more olive oil if needed. Gently sauté the 3 garlic cloves and 1 finely chopped red chili over medium heat without browning, about 1-2 minutes.
⏱️ 2 min
- 10
Add the 10 small, halved tomatoes to the pan and cook for another minute until they begin to soften slightly.
⏱️ 1 min
- 11
Pour in the 150 ml of dry white wine and let it reduce slightly, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 12
Add the cooked linguine to the pan with the sauce. Pour in the reduced shrimp stock and toss everything well to ensure all the pasta is coated with the flavorful sauce.
⏱️ 2 min
- 13
Return the sautéed shrimp to the pan. Season with salt and freshly ground black pepper to taste. Add the chopped fresh flat-leaf parsley and mix thoroughly.
⏱️ 1 min
- 14
Serve immediately, garnished with a little extra chopped parsley, and enjoy!
⏱️ 1 min
Kitchen Tools
Pasta Linguine with Shrimp
For the Pasta & Sauce
- 400 g linguine, or spaghetti
- 3 garlic cloves
- 1 red chili pepper, finely chopped
- 150 ml dry white wine
- 10 small tomatoes, halved
- as needed olive oil
- 20 fresh shrimp, raw, with shells
- as needed salt
- as needed freshly ground black pepper
- as needed fresh flat-leaf parsley, chopped
For the Shrimp Stock
- from 20 shrimp shrimp shells and heads
- 3 tablespoons oil
- 1 onion, roughly chopped
- 1/2 head garlic
- 1 fennel bulb, roughly chopped
- 1 tablespoon tomato paste
- as needed parsley stems
- as needed fresh thyme
- 1 red chili
- 1 liter water
- as needed salt
- as needed black pepper
Instructions
- 1
Peel the fresh shrimp and carefully remove the vein. Rinse the shells and heads thoroughly under cold water and set them aside for the stock. Place the peeled shrimp meat in the refrigerator until ready to use.
⏱️ 10 min - 2
Heat the 3 tablespoons of oil in a large pot over high heat. Add the reserved shrimp shells and heads and sauté them, stirring frequently, until they are well colored and aromatic, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the 1 tablespoon of tomato paste and cook for another minute until fragrant.
⏱️ 1 min - 4
Add the roughly chopped fennel, roughly chopped onion, 1/2 head of garlic, and 1 red chili to the pot. Sauté for a few more minutes until the vegetables begin to soften slightly.
⏱️ 5 min - 5
Pour in the 1 liter of water and add the parsley stems and fresh thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1 hour to develop the flavors.
⏱️ 60 min - 6
Strain the shrimp stock through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Return the strained stock to the pot and reduce it by half over medium-high heat for a more concentrated flavor. Season lightly with salt and black pepper to taste.
⏱️ 15 min - 7
While the stock is reducing, cook the 400 grams of linguine in generously salted boiling water according to the package instructions until al dente.
⏱️ 10 min - 8
Heat a generous drizzle of olive oil in a large frying pan or shallow pot over medium-high heat. Add the reserved shrimp and quickly sauté them for about 30 seconds per side until they just turn pink. Remove the shrimp from the pan and set aside.
⏱️ 2 min - 9
In the same pan, add a little more olive oil if needed. Gently sauté the 3 garlic cloves and 1 finely chopped red chili over medium heat without browning, about 1-2 minutes.
⏱️ 2 min - 10
Add the 10 small, halved tomatoes to the pan and cook for another minute until they begin to soften slightly.
⏱️ 1 min - 11
Pour in the 150 ml of dry white wine and let it reduce slightly, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 12
Add the cooked linguine to the pan with the sauce. Pour in the reduced shrimp stock and toss everything well to ensure all the pasta is coated with the flavorful sauce.
⏱️ 2 min - 13
Return the sautéed shrimp to the pan. Season with salt and freshly ground black pepper to taste. Add the chopped fresh flat-leaf parsley and mix thoroughly.
⏱️ 1 min - 14
Serve immediately, garnished with a little extra chopped parsley, and enjoy!
⏱️ 1 min