Linguine with Shrimp

Name: Linguine with Shrimp
Yield: serves 4
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, 10–12 or 12–16 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

December 14, 2011

The simple name of this dish doesn’t tell you how phenomenal it truly is, especially if you wait until you get your hands on large, just-out-of-the-water shrimp with the shell on. Use the shells to make a quick shrimp stock that acts as a building block of flavor to my basic tomato sauce, transforming the pasta into something special. Freeze the leftover shrimp stock in small yogurt containers and use to make linguine with shrimp again, or use with fish or seafood stews or risotto.

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