Shrimp Linguini Boujee Booze

Shrimp Linguini

Shrimp Linguini

This can be done in so many different ways and so many different types of seafood can be used. We are going to just throw all the seafood we like in this recipe and you can take bits out. You don’t need to have Scallops and Monkfish tails in the same linguini. You’d be breaking the bank when it’s not exactly necessary! If you want to use different seafood, shoot us an email if you want to know what way we would integrate it into our recipe.

WINE PAIRING 

Saladini Pelistri Pecorino Offida DOCG

Cantine Olivella, Lacrima Bianco

Fidora, Prosecco DOC Frizzante Tenuta Civranetta

INGREDIENTS

  • 500g Linguini
  • 3 Knob’s of butter (Yeeooowww)
  • Olive Oil
  • 300g Prawns, peeled and deveined
  • 200g  scallops, patted dry
  • 150g Cockles or Mussels will do (Molly Malone Whats up)
  • 500g Monkfish Tails
  • Kosher salt
  • Freshly ground black pepper
  • 2 shallots, thinly sliced
  • 4 cloves garlic, finely chopped
  • Glass White Wine
  • 500ml Cream
  • 175ml chicken or veggie stock
  • 75g  freshly grated Parmesan, plus more for serving
  • 120g chopped tomatoes
  • 30g freshly chopped parsley, plus more for garnish
  • Juice and zest of a lemon

METHOD

  1. Clean the mussels by scrubbing them in cold water, and removing the beards.
  2. If any remain open after tapping them against the side of the work surface, discard them.
  3. Peel the prawns, removing the heads but leaving the tails intact. 
  4. Pour cold water into a large pot and place over high heat and add salt.
  5. When water is boiling add your spaghetti and using chopsticks if you have them, stir the pasta occasionally to stop it from sticking. Cook it for 2 minutes less than stated on the packet. You want it to be al dente. 
  6. While the pasta is cooking heat a large peter pan over a medium heat and add in 2 tbsp butter. 
  7. Add in your prawns and scallops and cook 2 minutes each side.
  8. Take off the heat and set aside.
  9. In the same pan add 2 tbsps of butter
  10. Add in your garlic and shallots.
  11. Cook for about 3 minutes until they are soft and fragrant.
  12.  Add the wine and turn up the heat slightly, we want the wine to reduce.
  13. When reduced to about a quarter, add the cream, stock, parmesan, tomatoes and parsley.
  14. Season with salt and pepper. 
  15. Lower the heat reducing the cream a little.
  16. Add in lemon zest and juice.
  17. Strain the sauce into a pot and set aside.
  18. Heat pan again to a high heat and with 2 tbsp of olive oil add in your monkfish.
  19. Season in the pan with salt and pepper.
  20. Cook for about 3 minutes on both sides, both sides should be nicely browned.So heat longer if necessary.
  21. Don’t move the fish around too much.
  22. Add in a knob of butter and foam it up, baste your fish.
  23. Finish with a squeeze of lemon, turn off the heat and cover the pan. This will keep it warm.
  24. Place the pot with the sauce and cockles/mussels onto a gentle heat.
  25. Let simmer for about 4 minutes.This should cook the cockles/mussels, check them at this stage.
  26. Add in the prawns, scallops or whatever the hell you used
  27. Strain the pasta from the pot, keeping about 120ml of pasta water.
  28. Add this pasta water to the sauce.
  29. Add the pasta into the sauce along with the parsley and season with salt and pepper.
  30. Stir and mix together. 
  31. Separate out onto 4 plates, shave over some parmesan, add your monkfish tails, parsley for garnish and serve!!!
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