Flavorful Shrimp Linguine Pasta Recipe | Easy Lenten Delight

A Delectable Lenten Delight: Shrimp Linguine Pasta

Looking for a dish that’s bursting with flavor, perfect for Lent, and yet versatile enough for any time of the year? Look no further than this Shrimp Linguine Pasta recipe. With succulent shrimp, aromatic bisque, and a delightful sauce, this dish is a true crowd-pleaser. It’s the perfect blend of simplicity and elegance, making it a must-try for any home cook.

Unveiling the Origins: Shrimp Linguine Pasta

Shrimp Linguine Pasta, though often associated with Italian cuisine, has its roots intertwined with various Mediterranean flavors. The combination of shrimp, linguine, and a rich bisque-based sauce creates a harmony of tastes that’s hard to resist. This recipe offers a modern twist on a classic dish, elevating it to new heights of culinary delight.

Exploring the Ingredients

For this sumptuous Shrimp Linguine Pasta, you’ll need a package of linguine pasta, delivering a perfect al dente texture to complement the succulent shrimp. Opt for high-quality pasta for the best results, as it will absorb the flavors of the dish beautifully.

The star of the show is, of course, the shrimp. Aim for large-sized shrimp, as they provide a meaty bite and absorb the flavors of the sauce wonderfully. Look for fresh, deveined shrimp for convenience, or if using whole shrimp, be sure to peel and devein them before cooking.

Now, let’s delve into the components that elevate this dish to gastronomic excellence. The bisque, a rich and flavorful broth, is crafted from the shells and heads of the shrimp, along with aromatic celery, cognac, dry white wine, bay leaves, and vegetable broth. These ingredients combine to create a luxurious base that infuses the entire dish with depth of flavor.

As for the shrimp sauce, it’s a symphony of flavors that begins with a base of finely chopped onion, minced garlic, and vibrant Florina pepper. Crushed fennel seeds add a hint of aromatic sweetness, while a splash of ouzo imparts a subtle anise flavor that perfectly complements the seafood. The sauce is then enriched with tomato paste and tomato concassé, lending a rich, tangy note that balances the dish beautifully.

To tie it all together, a drizzle of olive oil, a sprinkle of salt, and a dash of pepper enhance the flavors and bring harmony to each bite. These simple yet essential ingredients work in harmony to create a dish that’s sure to impress even the most discerning palates.

With each component thoughtfully selected and combined, this Shrimp Linguine Pasta promises to deliver a culinary experience that’s nothing short of extraordinary. So gather your ingredients, unleash your creativity, and get ready to indulge in a feast fit for royalty.

Cooking it up: How to Make Shrimp Linguine Pasta

Creating the Bisque: A Symphony of Flavors

In a large pot, begin by heating a drizzle of olive oil over medium heat. Once the oil shimmers, add the shrimp shells and heads, allowing them to sizzle and release their aromatic essence. Stir occasionally, ensuring they develop a deep, golden hue, which intensifies their flavor.

Meanwhile, in another pot, sauté the coarsely chopped celery along with the bay leaves in a splash of olive oil. Let them mingle and soften, infusing the air with their delightful aroma.

Now, combine the sautéed vegetables with the shrimp shells, letting them dance together in the pot. Pour in the cognac and dry white wine, allowing them to bubble and meld with the ingredients. As the alcohol evaporates, pour in the vegetable broth, bringing the mixture to a gentle simmer.

Allow the flavors to marry and mingle for approximately 30 minutes, letting the bisque develop its rich, savory depth. Once ready, strain the mixture through a fine sieve, pressing down on the solids to extract every drop of flavorful essence. Set this liquid gold aside, ready to elevate our dish to new heights.

Crafting the Shrimp Sauce: A Touch of Elegance

While the bisque simmers, bring a pot of water to a boil and cook the linguine according to package instructions until just tender. Drain the pasta, reserving a bit of the cooking liquid to add to the sauce later.

In a separate pan, gently heat a drizzle of olive oil over medium heat. Add the cleaned shrimp, allowing them to cook briefly for just about a minute until they turn opaque and curl slightly. Set the cooked shrimp aside, keeping them warm and covered until needed.

In the same pan, add another drizzle of olive oil and sauté the finely chopped onion, minced garlic, and vibrant Florina pepper until they soften and release their enticing aroma. Sprinkle in the crushed fennel seeds, letting their delicate fragrance infuse the mixture.

Next, add a tablespoon of tomato paste to the pan, stirring it briefly to coat the vegetables before deglazing with a splash of ouzo. Let the alcohol evaporate, allowing the flavors to meld and intensify.

Now, introduce the tomato concassé to the pan, along with a ladleful of the reserved shrimp bisque. Season with salt and pepper to taste, letting the sauce simmer gently until it thickens and coats the back of a spoon.

In the final moments, add the cooked shrimp back to the pan, allowing them to mingle with the sauce and soak up its luscious flavors. Using tongs, gently toss the cooked linguine into the pan, ensuring each strand is coated in the savory sauce and adorned with plump, juicy shrimp.

Serving Up

Once your Shrimp Linguine Pasta is ready, it’s time to serve up this culinary masterpiece. Plate the pasta generously, ensuring each serving is adorned with succulent shrimp and coated in the savory sauce. Garnish with fresh herbs like parsley or basil for an added burst of flavor. Pair it with a crisp white wine or a refreshing lemonade for the perfect dining experience.

A Culinary Journey: Cooking and Enjoying Shrimp Linguine Pasta

Cooking this Shrimp Linguine Pasta isn’t just about creating a delicious meal; it’s about embarking on a culinary journey. From the tantalizing aromas that fill your kitchen to the first bite that dances on your taste buds, every moment is an experience to savor. So gather your ingredients, roll up your sleeves, and let’s cook up some magic together!

In Conclusion: Indulge in Culinary Bliss

In conclusion, Shrimp Linguine Pasta is more than just a recipe; it’s a symphony of flavors that will delight your senses and leave you craving more. Whether you’re observing Lent or simply looking for a mouthwatering meal to enjoy, this dish ticks all the boxes. So why wait? Treat yourself to a taste of culinary bliss with this exquisite Shrimp Linguine Pasta recipe today!

Flavorful Shrimp Linguine Pasta Recipe

Delicious Shrimp Pasta with Linguini that you can enjoy in all seasons and make variations with any pasta you prefer.

Servings 4 persons

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

• 1 pack pasta linguini
• 1 Kg Shrimp Large Size

For Bisque (shrimp broth):

• The shells and heads of 1 kg of shrimps
• 100 grams coarsely chopped celery
• ½ cup cognac
• ½ cup dry white wine
• 2 leaves Laurel
• 1 lt vegetable broth
• olive oil

For Shrimp Sauce:

• 1 onion ( finely chopped )
• 1 clove garlic finely chopped without the germ
• 1 Florina pepper (cut into small squares)
• 1 tbsp fennel seed ( smashed )
• 1 glass ouzo
• Broth from the bisque
• 1 tbsp tomato paste
• 1 cup tomato concache
• olive oil
• salt
• Pepper

Instructions

For the Bisque:

• In a pot, heat olive oil, then sauté the shrimp shells and heads thoroughly for about 10 minutes.

  In another pot, sauté the vegetables with bay leaves in olive oil for 5-7 minutes until slightly wilted.

  Add the sautéed vegetables to the shrimp shells, and sauté them all together for another five minutes.

  Extinguish with cognac and wine, and when the alcohol evaporates, add 1 liter of vegetable broth. Simmer for 30 minutes.

  Pass the mixture through a vegetable mill to extract all the essence and strain with a fine sieve. Set aside.

For the Shrimp Sauce:

• Boil the linguine according to package instructions, drain, and toss with a little olive oil to prevent sticking.

  In a pan, lightly heat olive oil and sauté the cleaned shrimp for only 1 minute. Set aside covered until needed.

  In a pot, heat olive oil and sauté the onion, Florina pepper, garlic, and fennel seeds until the vegetables wilt and the aromas release.

  Add a tablespoon of tomato paste, sauté briefly, and extinguish with ouzo.

  Once the alcohol evaporates, add tomato concassé, a bit of shrimp broth, salt, and pepper. Simmer on low heat until the sauce thickens.

  In the last 2 minutes, add the shrimp.

  Using tongs, transfer the boiled linguine to the sauce a little at a time and gently mix.
• Serve immediately!

Notes

Tip: The leftover bisque can be used in seafood risotto or fish soups.

Calories: 180kcal

Cost: €20

Cuisine: Mediterranean

Key word: Carnival, Fasting, Festive table, pasta, Sea food, Shrimps, Valentine’s Day

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