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    SHRIMP LINGUINE with "summer" cognac bisque

    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 and shell

    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.

    shrimp's shell stock

    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.

    summer shrimp shell bisque

    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.

    summer shrimp shell bisque

    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.

    sauteed shrimp

    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!

    sauteed shrimp bisque

    TAKE A LOOK AT THIS

    SALMON RISOTTO WITH BELL PEPPERS, BACON AND SAFFRON

    salmon risotto with bell peppers, bacon and saffron

    PRINTABLE VERSION

    LINGUINE AI GAMBERI con bisque estiva sfumata al cognac
     
    Print
    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
    1. SHRIMP LINGUINE WITH “SUMMER” COGNAC BISQUE
    2. 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.
    3. 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.
    4. 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.
    5. 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!
    3.2.2807

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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