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1
Thaw, devein and shell raw shrimp (I buy frozen deveined, ez peel like AquaStar brand).
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2
Place peeled shrimp in a medium bowl and shells in a small sauce pan.
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3
To make the stock, cover shells in pan with about 2 1/2 c water.
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4
Add a pinch each of garlic powder and onion powder if desired but NO salt.
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5
Bring to a boil over medium high heat.
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6
Reduce to medium low, cover and simmer 25 minutes.
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7
While stock is simmering marinate shrimp.
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8
Drizzle 2 tbs olive oil over shrimp in bowl.
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9
Add Mrs.
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10
Dash seasoning, red pepper flakes and a small pinch of salt.
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11
Stir to coat, cover and refrigerate.
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12
When stock is done, strain through a fine mesh sieve or colander placed over a medium bowl.
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13
Set bowl of stock aside and discard shells.
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14
Begin preparing pasta according to package directions.
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15
When done, reserve 1/4 cup of the water, drain pasta and set aside.
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16
While pasta cooks, heat a large pan over medium heat.
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17
Remove shrimp from fridge, uncover, add to hot pan along with all marinade in bowl.
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18
Spread out into an even layer.
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19
Cook on first side about 30 seconds.
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20
Flip all pieces.
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21
Cook 1 minute more or until shrimp are just beginning to turn pink.
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22
Transfer to cleaned bowl and set aside.
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23
Place pan back on heat.
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24
Add last tbs olive oil.
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25
Allow to heat about 30 seconds.
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26
Add minced garlic.
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27
Sautee until just fragrant, stirring constantly so not to burn.
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28
About 1 minute.
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29
Add all of the shrimp stock, stir and scrape up any flavorful bits stuck in bottom of pan.
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30
Turn the heat up to medium high and boil until liquid is reduced by half, stirring occasionally.
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31
About 5 minutes.
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32
When stock has reduced, turn heat down to medium, add zest and juice of lime(s) as well as honey.
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33
Stir until well mixed.
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34
Stir in heavy cream until fully incorporated.
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35
Bring back to a simmer until thickened, stirring frequently.
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36
About 2 minutes.
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37
Add 1/4 c pasta water and shrimp to sauce.
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38
Bring back to a low simmer until shrimp are just heated through and sauce has thickened once more.
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39
About another 2 minutes.
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40
Taste.
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41
Add a small pinch of salt and pepper as desired.
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42
Stir.
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43
Turn heat off.
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44
Add linguine to sauce in pan.
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45
Toss to coat.
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46
Add about 1/3 cup chopped cilantro and freshly grated parmesan, gently toss to coat once more.
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47
Taste again and adjust salt and pepper as desired once more.
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48
Serve with a crisp side salad and enjoy!
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49
Note: unsalted chicken stock may be used in place of the shrimp stock.
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50
The shrimp flavor will just not be as pronounced in the dish as with it.
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51
Emphasis on unsalted though!
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52
If you use regular sodium stock it will become too salty as it reduces.
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53
Also, if you can't find the Mrs.
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54
Dash add 1/2 tsp each chile powder and paprika, 1/4 tsp onion powder and about 2 tsp lime juice to the shrimp along with the olive oil and pinch of salt.
