Shrimp Linguini Recipe by Seaspice Executive Chef Angel Leon

Shrimp Linguine Recipe by Seaspice

Shrimp Linguini Recipe by Seaspice Executive Chef Angel LeonSeaspice 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.



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

3oz butter

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.



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