Linguine With Shrimp & Sun-Dried Tomatoes
12 oz. linguine
1 lb. medium large shrimp in shells (26-30 per pound)
12 oz. sun dried tomatoes. Soak in 1/2 cup boiling water for 30 minutes
1 small bay leaf
3 cloves garlic, minced finely
3 tablespoons virgin olive oil
1/4 teaspoon dried red pepper flake
1/4 cup dry white wine
1/4 teaspoon dried oregano or 2 teaspoon fresh chopped
1/2 teaspoon dried basil or 1 teaspoon fresh chopped
1/4 teaspoon or to taste freshly ground pepper
4 tablespoons coarsely chopped fresh Italian/flat leaf parsley or 6 fresh basil leaves, thinly shredded
Salt to taste
1 tablespoon sweet (unsalted) butter (cold)
Peel and devein shrimp. Place shells in small saucepan with 2 cups water, bay leaf and c teaspoon salt. Bring to boil and simmer for 15 minutes. Strain and reserve shrimp stock.
Cut each soaked sun-dried tomato into 4 pieces. Discard soaking liquid.
Heat large skillet (non-stick preferred) on high. Add olive oil and heat until very hot. Add shrimp, stirring quickly, sauté until just pink. Remove shrimp with slotted spoon and set aside. Reduce heat to medium and sauté garlic and red pepper briefly (15-20 seconds). Add wine and reserved shrimp stock. Bring to simmer and add sun-dried tomatoes, oregano, chopped basil and black pepper. Simmer 2-3 minutes. Add juice of half of a lemon or more to taste. Add 2 tablespoons chopped fresh parsley (or ½ tablespoon shredded fresh basil). Add one half cup water and reserved shrimp stock. Bring to a simmer over medium high heat and cook for 2 minutes. Taste for seasoning and add salt and pepper, lemon juice and other spices as necessary. Set aside.
Bring 4 quarts of water to a boil. Add salt to taste. Add 12 oz. lemon linguine and cook until al dente. Drain well. Near end of pasta cooking time, reheat shrimp and sauce to a simmer. Remove from heat and add cold butter. Stir in butter to incorporate. In a warm serving bowl, toss pasta with shrimp sauce. Garnish with remaining parsley or basil.
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