Hello friends, today I present to you these fabulous creamy linguine with shrimp to make and enjoy as a main dish on any occasion. A very quick and easy recipe to prepare with the risotto-style cooking of the linguine in fish broth. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Creamy Linguine with Shrimp
- 10 Shrimp heads and shells
- 1 Onion or shallot
- 3 White fish bones and heads (In short, fish scraps you can recover)
- 1 Carrot
- 1 Celery
- Extra virgin olive oil
- Salt
- Half glass White wine
- 2 l Water
- Parsley
- Peppercorns
- 10 Cleaned shrimp
- Extra virgin olive oil
- Butter
- 12 oz Linguine
- Fine salt
- Black pepper
- 1 Garlic
Tools
- 2 Pans
- 1 Saucepan
Steps for Creamy Linguine
Peel the onion and cut it in half. Heat the extra virgin olive oil in a large pot and add the onion, letting it soften for 5 minutes. Add the fish scraps and toast over medium heat for a couple of minutes, stirring so the fish doesn’t stick. Deglaze with the white wine and once evaporated, add the water. Finally, add the peppercorns, parsley leaves, and salt. Let it simmer over low heat for about 50 minutes. If desired, occasionally skim with a skimmer. Once cooking is complete, strain with a colander. Keep the fish broth warm over low heat for cooking the pasta. Meanwhile, place the shrimp in the pan and sear them a couple of minutes on each side. Now let’s prepare the risotto-style pasta. In a large pan, pour the oil and butter, I eyeballed it, but you’ll need a good amount for that quantity of pasta. Heat and melt the butter with the garlic, then add the raw linguine and start pouring a couple of ladles at a time of boiling fish broth into the pan, stirring constantly. As the liquid is absorbed by the pasta, add more until the pasta is cooked to the right point (or al dente). This process takes about the same cooking time as listed on the pasta package. With the heat off, add the shrimp and a drizzle of oil, mixing very carefully. Plate immediately and serve. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
You can change the pasta shape to your liking. For the shrimp, you can also use a tartare to add only at the end. You can make the fish broth in advance or buy it directly from the supermarket and heat it.
If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione/
If you want to return to the homepage https://blog.giallozafferano.it/rosly/
