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.

 

 

 

 

San Marzano Marinara Sauce

can of San Marzano

An article from the New York Times convinced me to try San Marzano peeled whole tomatoes to make Marinara sauce. These tomatoes from Italy’s Sarnese Nocerino Area, close to the famous Mount Vesuvius volcano, are sweeter and more flavorful than American ones. I tried their recipe, but couldn’t resist tweaking it to make it my own improved version. I found the ingredients at Trader Joe’s.

garlicIngredients:

  • 1 28-ounce can whole San Marzano tomatoes
  • ¼ cup extra-virgin olive oil
  • 7 garlic cloves, peeled and thinly sliced
  • 1/2 onion, finely chopped
  • 8 crimini mushrooms, quartered and sliced
  • A few shakes of crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • A few grinds black pepper
  • 14 oz can artichoke hearts, drained and sliced.

Pour the can of tomatoes into a blender and blend a few seconds.

fried garlic mushroomsHeat the oil in a skillet until it shimmers. Add garlic, onion, seasonings and mushrooms. Fry until onions are soft and garlic is yellow. Stir in the artichoke hearts.

Stir in the pureed tomatoes. Swish the can with 1/4 cup water and swish in the blender, then stir into the tomato sauce.

sauceCover skillet and cook for 15 minutes, stirring occasionally.

Mix it with pasta or make it a day ahead for the next day’s pasta.

For red linguine with prawns, I grilled the prawns, then mixed with sauce and pasta and grated a bit of Parmesan on top. You could also fry the prawns with the garlic and onion, then remove them while cooking the rest of the sauce, and add them in later.

linguini with prawns