Linguine With Rock Shrimp, Hazelnuts And Anchovy Aglio Olio Recipe

Name: Linguine With Rock Shrimp, Hazelnuts And Anchovy Aglio Olio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce Spanish anchovies, minced; 1/2 cup peeled garlic, sliced; 1/2 cup virgin olive oil; 1 cup fish stock; 1 tablespoon hazelnuts, chopped; 1 salt, to taste; 1 ground black pepper, to taste; 1 tablespoon flat leaf parsley, washed and chopped; 1 pound rock shrimp, lightly poached in salted water; 1 pound imported linguini, cooked al dente

Servings: persons

1 ounce Spanish anchovies, minced
1/2 cup peeled garlic, sliced
1/2 cup virgin olive oil
1 cup fish stock
1 tablespoon hazelnuts, chopped
1 salt, to taste
1 ground black pepper, to taste
1 tablespoon flat leaf parsley, washed and chopped
1 pound rock shrimp, lightly poached in salted water
1 pound imported linguini, cooked al dente

1
Heat oil until medium hot in a large stock pot.
2
Add sliced garlic and cook until lightly browned, stirring occasionally.
3
Add fish stock and seasoning, bring to boil and cook for 10 minutes, reserve.
4
In a saute pan, doing small batches at a time, add some olive oil, add shrimp, anchovies and hazelnuts.
5
Cook 2 minutes to bring out the flavor of the nuts and anchovies.
6
Add some linguini, parsley and enough broth to moisten to dish.
7
Bring to boil, check for seasoning and serve immediately.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce Spanish anchovies, minced, 1/2 cup peeled garlic, sliced, 1/2 cup virgin olive oil, 1 cup fish stock, and more.

Yes, Linguine With Rock Shrimp, Hazelnuts And Anchovy Aglio Olio falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Rock Shrimp, Hazelnuts And Anchovy Aglio Olio

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