Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
In a bowl, toss Shrimp with Olive Oil, Smoked Paprika, Sea Salt, and Black Pepper.
Heat a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove Shrimp from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds, until fragrant.
Deglaze the pan with Dry Vermouth, scraping up any browned bits from the bottom. Let simmer for 3 minutes, until vermouth has reduced by half.
Add Saffron Threads to Heavy Cream and let steep for 5 minutes. Pour saffron infused cream and Shrimp Stock into the skillet. Bring to a simmer.
Stir in Parmigiano-Reggiano. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until sauce has thickened slightly.
Add cooked linguine and Shrimp to the sauce. Toss to coat. If sauce is too thick, add a little reserved pasta water.
Stir in Fresh Chives and Lemon Zest. Serve immediately, garnished with extra Parmigiano-Reggiano if desired.
Ingredients
4
1 lb450 gJumbo Shrimp-peeled and deveined
2 tbsp30 mLExtra Virgin Olive Oil
1/4 tsp1.25 mLSmoked Paprika
SaltTo tasteSea
PepperTo tasteFreshly Ground Black
1/4 cup60 mLUnsalted Butter
4 cloves20 mLGarlic-minced
1/2 cup120 mLDry Vermouth
1 cup240 mLHeavy Cream
1/2 cup60 gParmigiano-Reggiano-freshly grated
1/4 cup60 mLShrimp Stock
Pinch0.25 gSaffron Threads
1 tbsp15 mLFresh Chives-chopped
1 tsp5 mLLemon Zest
1 lb450 gLinguine-high quality, bronze die cut
Equipment
Large pot
Large skillet
Mixing bowl
Small bowl
Instructions
Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
In a bowl, toss Shrimp with Olive Oil, Smoked Paprika, Sea Salt, and Black Pepper.
Heat a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove Shrimp from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds, until fragrant.
Deglaze the pan with Dry Vermouth, scraping up any browned bits from the bottom. Let simmer for 3 minutes, until vermouth has reduced by half.
Add Saffron Threads to Heavy Cream and let steep for 5 minutes. Pour saffron infused cream and Shrimp Stock into the skillet. Bring to a simmer.
Stir in Parmigiano-Reggiano. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until sauce has thickened slightly.
Add cooked linguine and Shrimp to the sauce. Toss to coat. If sauce is too thick, add a little reserved pasta water.
Stir in Fresh Chives and Lemon Zest. Serve immediately, garnished with extra Parmigiano-Reggiano if desired.
Comments