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.
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.