- 1 Package Dried Linguini
- 1 Chopped Shallot
- 8 Cloves of Chopped Garlic
- 1 Handful of Chopped Parsley
- 1 Zest and 1/2 Juice from Lemon
- 4 Lemon Slices
- 1 Tablespoon of Red Pepper Flakes (optional)
- 1/2 Cup White Wine
- 1/8 cup of Cognac (optional depending on your comfort level)
- 1/2 Cup of Chicken Broth
- 1 Teaspoon Better than Bouillon Fish Stock
- 1/4 Cup Olive Oil
- 4 Tablespoons of Butter
- 1 Teaspoon baking soda
- 1 Tablespoon of cornstarch
- 1 Teaspoon salt
- A Few twists of fresh cracked black pepper
The better quality shrimp, the better the dish. I find Frozen Shrimp to be best if you can ensure that shrimp is wild caught. Quality ingredients always elevate simple dishes.
Step 1: Add Teaspoon of baking soda and teaspoon of salt to defrosted shrimp, mix and let marinate in fridge for 15-45 minutes.
Step 2: To start boil about 2 quarts of heavily salted water. Then add olive oil to medium hot pan. Toss marinated shrimp with a tablespoon of cornstarch, fry/cook shrimp for about 1-2 minutes each side or until pink and no longer translucent. Set them aside when done.
Step 3: In same pan add shallot, garlic, red pepper flakes, cracked black pepper and sauté until translucent. Then add cognac and flambé. Add white wine, stock, and a teaspoon of fish stock, whisk together and then whisk in 3 tablespoons of butter reserving one to toss with pasta. Reduce to about half, then add zest and lemon juice.
Step 4: When pasta is al dente (almost fully cooked) add to sauce with last pat of butter and finish cooking in sauce. Add parsley and mix well, add shrimp them plate in large pasta bowl placing shrimp on top and garnish with lemon wedges.