Linguine Gamberi Rossi, Burro al Basilico, Liquirizia
Serves 1
Directions
- 1Prepare the basil butter by combining softened butter, blanched and squeezed basil, and a pinch of salt in a food processor until smooth.
- 2Sear the shrimp shells in a pot, then add water to create a shrimp stock.
- 3Add the cooked linguine to a pan with the shrimp stock and toss to coat.
- 4Add the diced raw shrimp and a dollop of basil butter to the pasta, tossing until creamy and emulsified.
- 5Plate the linguine, spoon over some of the concentrated shrimp reduction, and garnish with a dusting of licorice powder.
Ingredients
- 100 g burro morbido
- 40 g basilico cotto, sbianchito, strizzato
- 1 pizzico sale
- gamberi rossi, peeled and diced
- linguine, cooked
- polvere di liquirizia (optional)
Equipment
knifecutting boardpotspatulafood processorpantongsfine mesh strainer
