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.