Seaspice Executive Chef Angel Leon shares his shrimp linguine recipe in honor of National Linguine Day. But you really don’t need a special occasion to enjoy this delicious dish. Details and recipe just ahead.
Recent studies show cutting carbs out of your diet reduces your lifespan, so on Saturday, September 15 celebrate National Linguine Day by taking care of your health and whipping up a dish of Seaspice’s Shrimp Linguine, which you can sample during Miami Spice.
Slightly tweaking the classic recipe, Executive Chef Angel Leon adds shrimp, parmesan cheese and salmon roe for a mouthwatering taste worth the carbo-load.
SEASPICE’S SHRIMP LINGUINE RECIPE
5- Jumbo shrimp peeled and deveined
6oz 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
3oz white wine
2oz olive oil
3 oz shrimp or chicken stock
1 sauce pot with salted boiling water
Salt and pepper to taste
Add 1oz oil to pan and sear shrimp on both sides and remove from pan.
Add 1oz 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.