Seaspice Shrimp Linguine Recipe
It’s said Italian bombshell Sophia Loren went to pasta heaven saying “Everything you see, I owe to spaghetti,” so if a perfect cheat summer body meal existed, it would have to be Seaspice’s Shrimp Linguini. Slightly tweaking the classic recipe, Executive Chef Angel Leon adds shrimp, parmesan cheese and salmon roe for a mouthwatering taste worth the carbo-load.
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Seaspice Shrimp Linguine Recipe
5 Jumbo shrimp peeled and deveined
6 oz fresh linguine
2 garlic cloves sliced thin
1 shallot sliced thin
1 oz chopped chives
1 oz Parmesan cheese grated
Zest of 1/2 lemon
Juice of 1/2 lemon
1 plum tomato peeled and diced
Tiny pinch crushed red pepper
3 oz white wine
2 oz olive oil
3 oz shrimp or chicken stock
3 oz butter
1 sauce pot with salted boiling water
Salt and pepper to taste
Add 1 oz oil to pan and sear shrimp on both sides and remove from pan. Add 1 oz olive oil, garlic, shallot, tomato, red pepper, and lemon zest. Lightly sauté until translucent. Deglaze with white wine and let reduce by half. Add stockade and let reduce by half. Add salt and pepper. Drop pasta in water for 3 minutes (11 if using dry pasta). Add butter then shrimp back to the sauce. Add pasta, lemon juice, and cheese. Twirling pasta in the bowl, add any excess shrimp and sauce. Garnish with Chives, fresh squeeze of lemon juice, and salmon roe.
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