Remember the lobster stock I made? It’s not that I haven’t been using it, it’s just that nothing I’ve made has been worth reporting, until tonight. I started reducing stock while I prepared the other ingredients.
Shrimp over Linguine in Tangy Lobster Sauce
~2 servings
Ingredients
- 1 tbsp. Extra-Virgin Olive Oil
- 1 tbsp. Unsalted Butter
- 1/4 cup Red Onion, minced (about 1/2 a small onion)
- 1/4 cup Fennel Bulb, minced
- 2 cloves Garlic, minced
- 1/4 tsp. Red Pepper Flakes (reduce to 1/8 tsp. if you prefer less spicy)
- 1/4 tsp. Turmeric
- 1 1/2 cups Lobster Stock (warm)
- 1 tsp. Cream Sherry
- 1 tsp. Dry Parsley
- 10 large Shrimp, (remove shells, tails, & veins)
- 1/4 cup Heavy Cream
- Kosher Salt & Freshly Ground Black Pepper
- Enough al dente Linguine for two people.
Instructions
- Heat oil and butter in a 10″ pan over low heat. Saute onion, fennel, and garlic. Season liberally with kosher salt. Cook several minutes until fennel has softened and onions are translucent.
- Add red pepper & turmeric, toss to combine. When fragrant, add stock, sherry, and parsley. Increase temperature to medium-high to achieve a simmer, reduce temperature to not exceed simmer.
- Add shrimp, cook about 90 seconds, or just until sides start to change color. Flip shrimp. Stir in cream. Add al dente linguine. Season with black pepper, taste sauce for flavor, add salt as necessary. Cook about 90 more seconds.
Oh man is this tasty! I recommend including some crusty bread to sop up the super delicious sauce, which looks a bit like confetti. Mangia!
Sounds awesome. I just made some crab stock last night from 4 dungeness crabs. I’m going to try this pasta dish using the stock.
Sheng – That’s a great idea! I suspect the flavors will be a perfect match, because when I was making the dish I considered adding a bit of Old Bay spice (which I otherwise think of only for crab).
Let us know how it comes out!
this looks excellent – make me hungry, turmeric strikes me as an odd choice on spice (like a totally European dish with a Thai curry component). Also, did you consider Pernod in the broth?
Looks very nice!
Asianmommy – Thanks!
Bill – Thanks as well! Pernod would not fit well as it’s flavor is from star anise, which I think would go better with beef or lamb. Yes, turmeric is a key ingredient in curry (not just Thai), and it’s a wonderful spice. It’s nicknamed “the poor man’s saffron” and sometimes I use it that way. It lends beautiful color. However, it tastes nothing like saffron; in fact, it’s in the ginger family and you can really taste it. It’s like smokey ginger. That’s half of what imparts the “tangy” in the sauce (red pepper is the other half).
this is the tasteist dish I have seen in the world wide web
Knife, that is some compliment! Thanks!
The reason I suggested Pernod is b/c it is usually a key ingredient in bouillabaisse. I thought it might work well here too.