Linguine with Shrimp in Pink Sauce
Serves 4
3 garlic cloves - thinly sliced
1/2 cup carrots - chopped
1/2 cup celery - chopped
1 cup sweet onion - chopped
1 Tbsp fresh Thyme - minced
28oz can DOP San Marzano tomatoes with liquid
1 lb. Rustichella d'Abruzzo Linguine - yes, dried. It'll just work better than fresh.
1 lb. shrimp - peeled, deveined and rinsed
1 tsp. crushed red chilis - more if you prefer spicier
3/4 cup fish stock
1/2 cup dry white wine
Italian parsley - chopped for garnish
extra virgin olive oil
Salt & Pepper

A December dilemma: You want the comfort of a hearty red sauce, but something from the sea is calling you. Problem solved.

Saute onions in olive oil over medium low heat, covered for 15 minutes. Stir occasionally, being careful to keep onions from burning. Add carrots, celery, thyme and cook until softened, approximately 5 minutes. Crush tomatoes by hand, add to pan and simmer for 30 minutes. Add salt and pepper to taste.

Transfer red sauce to blender or cuisinart and puree (this turns it 'pink'ish). Return sauce to pan and set aside. Skip this step if you prefer a more chunky sauce.

Bring 6 quarts of water to a boil with 2 Tbsp salt. Add linguine to water and cook according to instructions on package.

While pasta cooks, season shrimp with salt & pepper. In a separate sauce pan, sauté shrimp in olive oil and red pepper flakes until almost done, approximately 3 minutes - shrimp should still be a bit opaque in the middle. Transfer shrimp to plate and set aside. Add stock and wine and reduce by 1/3, approximately 5 minutes. Ladle red sauce into stock & wine mixture and heat through.

When al dente, add hot pasta to sauce and mix. Add pasta water to reach desired consistency - sauce should be loose and saucy. Add shrimp and heat through. Plate pasta and garnish with Italian parsley and serve immediately. A nice Sicilian white with this, perhaps? Or Dolcetto-it's the red that goes with everything.

Posted by Pat on December 10, 2010 10:34 AM


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