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1 pound shrimp

1 small onion (about

1/4 cup, for the broth)

1 cup shrimp stock (recipe be­low left)

2 small lemons

5 ta­ble­spoons olive oil

6 gar­lic cloves, minced

1 ta­ble­spoon crushed red pep­per flakes (or to taste) Salt and pep­per, to taste

1/2 cup dry white wine

2 ta­ble­spoons but­ter, chilled

1 pound lin­guine

1/4 cup fresh pars­ley, chopped

Peel and de­vein shrimp; set aside shells for broth. Place re­served shrimp in a plas­tic or ceramic bowl, add zest and juice from one lemon, olive oil, gar­lic, crushed red pep­per flakes, salt and pep­per. Toss to coat, then mar­i­nate for at least 30 min­utes.

Pre­pare pasta ac­cord­ing to pack­age di­rec­tions, but keep it al dente. Drain and set aside. Heat a large skil­let over medium-high heat un­til very hot. Re­move shrimp from bowl one at a time and place in pan. Re­serve the mari­nade. Sear the shrimp on both sides just un­til they be­gin to brown lightly and turn slightly pink; do not over­cook. Re­move to a plate and keep warm. Re­duce heat to medium. Pour re­main­ing mari­nade into pan and stir for one minute. Add wine and shrimp stock, scrap­ing up any brown bits with a wooden spoon. Sim­mer un­til re­duced by half. Add the zest and juice of the sec­ond lemon. Stir in but­ter and pars­ley, cor­rect sea­son­ing to taste and add shrimp to just heat through. Add pasta. Toss to com­bine, turn out into a large serv­ing bowl, gar­nish with chopped pars­ley and serve im­me­di­ately. Serves four.


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