Linguine with Shrimp Recipe

Name: Linguine with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground pepper; 2 cups Basic Tomato Sauce (page 216); 1 cup Shrimp Stock (recipe follows); 3/4 pound linguine; 1 1/2 pounds fresh shell-on shrimp, 1012 or 1216 count; 2 tablespoons chopped fresh Italian parsley; Extra-virgin olive oil, for drizzling; 2 tablespoons extra-virgin olive oil; Shells from 1 pound (or more) shrimp; 3 cloves garlic; 1 small onion, peeled and quartered; 3 ribs celery, cleaned and chopped; 1/2 cup white wine

Servings: persons

Kosher salt and freshly ground pepper
2 cups Basic Tomato Sauce (page 216)
1 cup Shrimp Stock (recipe follows)
3/4 pound linguine
1 1/2 pounds fresh shell-on shrimp, 1012 or 1216 count
2 tablespoons chopped fresh Italian parsley
Extra-virgin olive oil, for drizzling
2 tablespoons extra-virgin olive oil
Shells from 1 pound (or more) shrimp
3 cloves garlic
1 small onion, peeled and quartered
3 ribs celery, cleaned and chopped
1/2 cup white wine

1
Set a pot of water to boil over high heat.
2
Add a small handful of salt.
3
In a deep saute pan set over medium heat, combine the tomato sauce and Shrimp Stock and bring to a simmer.
4
Continue to cook for 10 to 15 minutesyoure not looking to reduce the sauce, just mingle the flavors.
5
When the water reaches a boil, add the pasta and cook for 1 minute less than the package directions say or until slightly firmer than al dente.
6
While the pasta cooks, add the shrimp to the sauce and simmer just until pink, 2 to 3 minutes.
7
When the pasta is ready, drain and add to the shrimp and sauce, along with the parsley.
8
Season to taste with salt and pepper.
9
Divide among 4 plates, distributing the shrimp evenly among the plates.
10
Drizzle each with extra-virgin olive oil and serve.
11
In a medium saucepan, heat the olive oil and saute the shells and garlic for 2 to 3 minutes, or until the shells turn pink.
12
Add the onion, celery, and wine and bring to a boil.
13
Add water to cover, bring to a boil, then simmer for 20 to 30 minutes to get the flavor out of the shells.
14
Strain, pressing on the shells.

340

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 13 ingredients. The key ingredients include: Kosher salt and freshly ground pepper, 2 cups Basic Tomato Sauce (page 216), 1 cup Shrimp Stock (recipe follows), 3/4 pound linguine, and more.

Yes, Linguine with Shrimp 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 Shrimp

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