Maine Roots

A blog about all things Maine

Weekly Recipe: Maine Shrimp Linguine

5 Comments

Since beginning this blog, I regularly receive cookbooks by Maine authors and organizations, about Maine food and Maine food traditions, as gifts.  Most recently, at Christmas, I received as many as four or five new “Maine” cookbooks.  Today, I’m bringing you the first “weekly recipe” from one my new books, Dishing Up Maine, by Brooke Dojny – Maine Shrimp Linguine.  Yum!

I love pasta, seafood, butter, and white wine.  Bingo!  Therefore, this recipe was a guaranteed winner for me unless I did something horribly wrong in the cooking process (luckily for both Nick and me, all went smoothly).

You’ll need:

  • 6 tablespoons butter
  • 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 3 tablespoons minced shallots (about 3 large shallots)
  • 1 cup bottled clam juice
  • 1 cup dry white wine
  • 2 teaspoons angostura bitters
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried red pepper flakes
  • 12 ounces linguine or other strand pasta
  • 1 lb. shelled Maine shrimp (or other small to medium shrimp)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper
Nearly ready!

Nearly ready!

Heat the butter and oil in a large skillet over medium heat.  Add the garlic and shallots and cook for one minute.  Add the clam juice and wine, raise the heat to high, and boil briskly until reduced by about 1/3 (approximately 5 minutes).  Add the bitters, lemon juice, lemon zest, and red pepper flakes.  (the sauce can be made ahead and held at room temperature for an hour or two)

Cook the pasta in a large pot of boiling water, until al dente.

Meanwhile, reheat the sauce and add the shrimp.  Cook over medium heat, stirring often, until the shrimp just turn pink, about two minutes.  Stir in the parsley and season with salt and pepper to taste.

Drain the pasta, spoon the shrimp and sauce over it, and serve.

IMG_20140601_203631_896

This recipe is pretty easy and quick, and uses many ingredients I usually already have on hand (I’m not sure what that says about the health meter of my kitchen, though).  We both enjoyed it – and adding a side salad is really all you need for a complete meal!

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5 thoughts on “Weekly Recipe: Maine Shrimp Linguine

  1. Seeing as E and I have both been craving donuts (a rarity to find on Oahu!) since your last post, I can only imagine it will take less than 48 hours before we decide we absolutely must consume this delight! You’re not helping the bikini diet, Lize!

  2. So sorry!! I could do a salad recipe next time? 🙂 Miss you ladies! Call me so you can help me with my post on Frog & Turtle!

  3. Great!!
    Fond of seafood or red/white meat BBQ?
    http://bit.ly/1nCUNMj will cheer you..

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