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.
Recipe information
Yield
serves 4
Ingredients
Shrimp Stock
Preparation
Step 1
Set a pot of water to boil over high heat. Add a small handful of salt.
Step 2
In a deep sauté pan set over medium heat, combine the tomato sauce and Shrimp Stock and bring to a simmer. Continue to cook for 10 to 15 minutes—you’re not looking to reduce the sauce, just mingle the flavors.
Step 3
When the water reaches a boil, add the pasta and cook for 1 minute less than the package directions say or until slightly firmer than al dente. While the pasta cooks, add the shrimp to the sauce and simmer just until pink, 2 to 3 minutes.
Step 4
When the pasta is ready, drain and add to the shrimp and sauce, along with the parsley. Season to taste with salt and pepper. Divide among 4 plates, distributing the shrimp evenly among the plates. Drizzle each with extra-virgin olive oil and serve.
Shrimp Stock
Step 5
In a medium saucepan, heat the olive oil and sauté the shells and garlic for 2 to 3 minutes, or until the shells turn pink. Add the onion, celery, and wine and bring to a boil. Add water to cover, bring to a boil, then simmer for 20 to 30 minutes to get the flavor out of the shells. Strain, pressing on the shells.
