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


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


3 Tb pine nuts (approximately)

1/2 cup minced cup parsley

3 Tb finely grated Parmesan


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.

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 and a bit of salt to the boiling water, lower heat to medium and cook according to package directions.

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!






Linguine with Prawns

My husband, Jesús, always orders this dish at Italian seafood restaurants. This is an easy Friday night dinner, especially if you use the jarred sun-dried tomatoes. Fill a couple of wine glasses and light some candles. Sip a bit of wine while you’re cooking to get in the mood.

serves 4

1/2   package linguine

1 Tb olive oil

6 garlic cloves, minced

1/2 tsp red pepper flakes

1 sprig  or about 1 tsp minced fresh rosemary

1 Tb dried oregano or 2 Tb fresh oregano

1/4 cup sun-dried tomatoes reconstituted in oil or water (see below)

1 pound large raw shrimp (26-30 shrimp per pound), (deveined unless you want a lot of work for yourself.)

1/2 cup white wine (chardonnay is nice) (or liquid from reconstituting sun-dried tomatoes)

pinch of salt, to taste

6 cups spinach leaves (1 bunch spinach), stems removed

¼ cup toasted pine nuts

6 leaves fresh basil, torn, about 2 Tb

1 lemon (Meyer is nice) juice and grated peel

You can buy jarred sun-dried tomatoes in oil (I got mine at Trader Joe’s) or reconstitute them yourself: Soak 1/4 cup sun-dried tomatoes in a mixture of  ¼ cup warmed white wine and 2 Tb boiling water for 30 minutes until soft and pliable. Cut into strips, reserving soaking liquid.

Heat a large pot  of salted water to cook linguine.

Defrost shrimp in a colander under cold running water for 7 minutes.

While shrimp is defrosting, mince garlic cloves, oregano, and rosemary needles and gather ingredients.

Cook linguine according to package directions. Drain, reserving about 1/4 cup water.

While linguine is cooking, heat 1 Tb olive oil  in wok or large heavy frying pan. Sauté garlic, red pepper flakes, rosemary and oregano for a minute, then add shrimp and sauté for 3 minutes.

Add salt, stemmed spinach leaves, basil,  sun-dried tomatoes, wine or soaking liquid from sun-dried tomatoes, and reserved water from cooking pasta. Squeeze a lemon and finely grate zest over shrimp. Cover pan and cook one more minute until shrimp turn bright orange and are opaque inside, and spinach is wilted, but still bright green. Toss with pine nuts and drained linguine. Serve with freshly grated Parmesan cheese.