Italian
Linguine with Shrimp
by Marco Rufini · 181K subscribers on YouTube
A fresh and flavorful pasta dish with shrimp, cooked in a rich broth made from shrimp heads, cherry tomatoes, and a touch of cognac, finished with mint.
- Difficulty
- medium
Ingredients
12 items- Gamberi FreschiFresh shrimp with heads and shells
- 1/2 pcsOnionHalf a medium onion
- 1 pcsGarlic1 clove
- Extra Virgin Olive OilTo taste for sautéing
- Acqua di GamberiLiquid reserved from cleaning shrimp (or plain water)
- CognacA splash
- White WineA splash
- Bucce di limonePeel of 1 lemon, preferably organic
- Cherry TomatoesCherry tomatoes, a handful
- IceA few ice cubes for thermal shock
- LinguineAmount for 2 servings
- Fresh MintA few fresh mint leaves
Method
- Prepare the shrimp: remove heads and shells, extract the meat and set aside.
- Make a base: sauté half an onion and a garlic clove in extra virgin olive oil.
- Add the shrimp heads and shells, and cook until caramelized.
- Add a splash of shrimp water, a splash of cognac, a splash of white wine, and some lemon peel. Let the alcohol evaporate.
- Add cherry tomatoes and cook for a few minutes.
- Add ice to the pan to create a thermal shock, then bring to a boil and cook for 20–30 minutes.
- Strain the broth, pressing the solids to extract all liquid.
- In a separate pan, sauté the shrimp meat briefly in some of the strained broth.
- Cook the linguine al dente.
- Toss the pasta with the shrimp and broth, add fresh mint leaves, and serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
