SHRIMP LINGUINE with "summer" cognac bisque

Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic…along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio…too bad both summer and Italy, for now, are far away…sigh! Today we’re preparing a linguine recipe with shrimps and a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these “scraps” you will be able to extract a unique flavor that will make your dish simply delicious!

14 oz (400 gr) linguine
14 (400 gr) fresh shrimp
3 garlic cloves
6 tablespoon extra virgin olive oil
3 tablespoon (50 ml) cognac
2 bay leaves
10 pink peppercorns
to taste cooking salt
to taste table salt

Shrimp’s shell stock

Wash the shrimp, dry with a cloth and peel, keeping the shells aside. Now saute in 2 tablespoons olive oil, 2 cloves of crushed garlic and 2 bay leaves in a small frying pan.

When the garlic is golden brown, add the shells, cooking over high heat until pink, then simmer with cognac. Once the alcohol has evaporated, add ice-cold water just covering the shells and continue to cook on medium-low heat, until the fish fumet begins to simmer. Once the broth begins to boil cook for another 15 minutes, and adjust salt just before the end.

Prepare the “summer” bisque

Let’s prepare a “summer” bisque, without adding cream, butter or flour. Once the broth is ready, remove the bay leaves, add pink peppercorns and emulsify using a mixer. Now filter the mixture with a micro-perforated strainer, pressing it with a spoon so as to extract as much liquid as possible. Set the liquid aside, eliminating the rest.

Linguine in the pot e shrimp in the pan

Boil the linguine in abundant salted water (drain one minute before the “al dente” cooking time). While the pasta is cooking, saute 1 garlic clove in a large pan, then cook the shrimp 1 minute per side on high heat, being careful that the shrimp do not overlap. When the shrimp are cooked (be careful not to overcook, otherwise they will become stringy) remove from the pan and keep warm.

Finals

Drain the linguine and place in the same pan where you cooked the shrimp with the bisque and cook on high heat until the latter is reduced to a medium dense non-aqueous cream. Add the shrimp last and let sit with the heat off. Serve immediately, your linguine shrimp recipe is ready!

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SALMON RISOTTO WITH BELL PEPPERS, BACON AND SAFFRON

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LINGUINE AI GAMBERI con bisque estiva sfumata al cognac

Prep time

35 mins

Total time

35 mins

Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic...along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio...too bad both summer and Italy, for now, are far away...sigh! Today we're preparing a pasta dish with a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these "scraps" you will be able to extract a unique flavor that will make your dish simply delicious!

Author: Filippo Trapella

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

14 oz (400 gr) linguine
14 (400 gr) fresh shrimp
3 garlic cloves
6 tablespoon extra virgin olive oil
3 tablespoon (50 ml) cognac
2 bay leaves
10 pink peppercorns
to taste cooking salt
to taste table salt

Instructions

SHRIMP SHELL STOCK - Wash the shrimp, dry with a cloth and peel, keeping the shells aside. Now saute in 2 tablespoons olive oil, 2 cloves of crushed garlic and 2 bay leaves in a small frying pan. When the garlic is golden brown, add the shells, cooking over high heat until pink, then simmer with cognac. Once the alcohol has evaporated, add ice-cold water just covering the shells and continue to cook on medium-low heat, until the fish fumet begins to simmer. Once the broth begins to boil cook for another 15 minutes, and adjust salt just before the end.
PREPARE THE "SUMMER" BISQUE - Let's prepare a "summer" bisque, without adding cream, butter or flour. Once the broth is ready, remove the bay leaves, add pink peppercorns and emulsify using a mixer. Now filter the mixture with a micro-perforated strainer, pressing it with a spoon so as to extract as much liquid as possible. Set the liquid aside, eliminating the rest.
LINGUINE IN THE POT AND SHRIMP IN THE PAN - Boil the linguine in abundant salted water (drain one minute before the "al dente" cooking time). While the pasta is cooking, saute 1 garlic clove in a large pan, then cook the shrimp 1 minute per side on high heat, being careful that the shrimp do not overlap. When the shrimp are cooked (be careful not to overcook, otherwise they will become stringy) remove from the pan and keep warm.
FINALS - Drain the linguine and place in the same pan where you cooked the shrimp with the bisque and cook on high heat until the latter is reduced to a medium dense non-aqueous cream. Add the shrimp last and let sit with the heat off. Serve immediately, your linguine shrimp recipe is ready!