Directions
- 1Peel and devein the shrimp.
- 2Season the shrimp with salt, pepper, and chili flakes.
- 3Sear the seasoned shrimp in a pan.
- 4Remove the seared shrimp from the pan and set aside.
- 5Add butter, chopped leeks, Calabrian chili, minced garlic, and shrimp shells to the same pan.
- 6Deglaze the pan with white wine.
- 7Add vegetable stock to the pan.
- 8Let the broth simmer on low heat for about 20 minutes until reduced by half.
- 9Remove the chili from the broth.
- 10Blend the broth with an immersion blender (optional) for a more intense flavor.
- 11Strain the broth.
- 12Boil linguine in salted water for 5 minutes.
- 13Pour the strained broth into a clean pan.
- 14Transfer the partially cooked linguine into the broth.
- 15Add some pasta water to the pan.
- 16Finish cooking the linguine in the broth with pasta water.
- 17Chop up half of the cooked shrimp and add it to the pasta.
- 18Kill the heat and finish the sauce with plenty of cold butter, chopped parsley, and lemon juice.
- 19Plate the pasta.
- 20Garnish with extra Calabrian chili oil and a lemon wedge.
Ingredients
- 0.5 lb E-Z peel shrimp
- salt
- pepper
- chili flakes
- 1 tbsp butter
- 1 cup leeks
- 1 Calabrian chili
- 2 cloves garlic
- shrimp shells
- 0.5 cup white wine
- 2 cup vegetable stock
- 0.5 lb linguine
- cold butter
- parsley
- lemon juice
- Calabrian chili oil
- lemon wedge
Equipment
baking traybowlpantongsknifecutting boardimmersion blendermeasuring cupstrainer
Tips
- Using E-Z peel shrimp saves time on peeling and deveining.
- Hang on to shrimp shells to make a flavorful broth.
- Blending the broth (optional) makes it more intense.
- Finish the sauce off the heat with cold butter, parsley, and lemon juice for a smooth emulsion.
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