Brothy Linguine with Prawns in White Wine Sauce

Serve this delicious Italian favorite with its aromatic sauce made from shrimp shells, clam juice and white wine. My husband’s favorite. I made it for his birthday dinner last night. Use shrimp in shells; easy-peel deveined shrimp are the easiest to work with. I used Italian flat-leaf parsley. I was thinking of naming this recipe “Whining around the kitchen with brothy linguine with prawns in white wine sauce” but it was a bit too wordy.

brothy linguine and prawns May 29

Ingredients:

26 medium large shrimp (41/50 per pound size) OR 14 large shrimp (prawns) (26/30 per pound size)

Broth:

1 1/4 cups water

2 Tb parsley stems (approximately)

1 bay leaf

1/2 tsp dried oregano

a pinch red pepper flakes

several grinds black pepper

1/2 -3/4 tsp salt, to taste

8 oz bottle clam juice

1/4 cup chardonnay or other dry white wine

Stir Fry:

2 Tb olive oil

2 cloves garlic, thinly sliced

1 Tb finely chopped parsley

14 oz can artichoke hearts in water, quartered

4 cups baby spinach

To cook linguine:

4 oz linguine pasta (1/4 package)

1 gallon boiling water

1 tsp salt

Garnish:

2 Tb pine nuts

2 Tb minced parsley

1 Tb finely grated Parmesan

Directions:

Defrost shrimp if using frozen shrimp. Either defrost in a container in the fridge overnight or let cold water run over them in a colander for 7 minutes.

While you are defrosting the shrimp, Wash and mince the parsley and wash and spin dry the baby spinach.

shrimp broth May 29

Broth: Peel shrimp and add shells to 1 1/4 cups water in a medium pot. Add the rest of the broth ingredients. Bring to boil, lower heat to medium-low and cook for 15 minutes.

Pasta: While broth is cooking, boil 1 gallon (16 cups) water and 1 tsp salt in a large pot. Stir the linguine into the boiling water, and cook uncovered for 9 minutes.

shrimp with garlic and parsley May 29

Stir-Fry: Thinly slice then dice garlic. Heat oil in a heavy skillet and fry the garlic for a minute until it begins to turn golden brown. Add the shrimp, oregano and parsley, and stir fry until the shrimp are not quite cooked, a bit translucent and a barely pink.

Add quartered artichoke hearts and spinach. Stir fry until spinach is wilted and shrimp are pink and opaque.

Strain shrimp-shell broth through a fine mesh sieve into the shrimp stir fry and stir softly. (Can you say that fast three times?) Adjust salt.

Put it together: Drain the linguine and divide between two large bowls. Ladle shrimp mixture between the bowls and stir well.

Garnish with parsley, Parmesan and pine nuts. Serve with a fork and a soup spoon.

 

 

 

 

Red Linguine with Prawns

linguine with prawns December 31 2017I made this on New Year’s eve and served it with a glass of white wine. Happy New Year!

Serves 3 -4

Ingredients:

12 shrimp (26/30 per pound size)

1 1/4 cups water

1 Tb olive oil

1 onion, chopped fine

1 large bell pepper, chopped

3 cloves garlic, thinly sliced

1 tsp dried oregano

1 tsp dried basil

1 tsp sugar

28 oz can crushed tomatoes

8 oz can tomato sauce

1/4 tsp red pepper flakes

several grinds black pepper

3/4 tsp salt, to taste

8 oz bottle clam juice

1/4 cup chardonnay or other dry white wine

14 oz can artichoke hearts in water

4 cups baby spinach

To cook linguine:

8 – 10 oz linguine pasta (depending on how hungry your guests are)

1 gallon boiling water

Garnish:

3 Tb pine nuts (approximately)

2 Tb minced parsley

3 Tb finely grated Parmesan

Directions:

Defrost shrimp if using frozen shrimp.

Bring 1 1/4 cups water to boil in a small pot. Peel shrimp and add shells to the boiling water. Let cook for 15 minutes.

While shells are cooking, boil 1 gallon water in a large pot and add 1 tsp salt.

Dice onion, bell peppers and thinly slice garlic. Heat oil in a heavy pot and stir fry the onions and bell peppers until soft. Stir in sugar, garlic, oregano and basil.

Add tomatoes and tomato sauce. Strain shrimp-shell broth into the larger tomato can and swish it around to get all the tomato juices out, then pour into the smaller can and do the same, and then add to the pot. Stir in clam juice, red pepper flakes and black pepper. Bring to a boil, then simmer while you finish preparing the other ingredients, about 10-15 minutes.

Slice the artichoke hearts into quarters and add to the sauce. Stir in the shrimp.

Stir in the linguine to the boiling water, and boil uncovered according to package directions (usually 9 minutes).

Wash and mince the parsley and wash the baby spinach.  Stir in the white wine and baby spinach to the sauce. Drain the linguine and place on each plate. Spoon sauce over the linguine. Garnish with parsley, Parmesan and pine nuts. Mange!