Linguine In Shrimp Cream

Treat your taste buds to a culinary journey with our Linguine in Shrimp Cream, a delightful Italian-inspired dish that marries the richness of shrimp with the velvety texture of cream. This recipe begins by sautéing garlic and peperoncino in olive oil, infusing the kitchen with irresistible aromas. Succulent shrimp, both tailless and with tails, are then cooked to perfection in a flavorful blend of white wine, parsley, and aglio olio seasoning.

Meanwhile, linguine is cooked al dente in salted water, ready to absorb the decadent sauce. The magic happens when the shrimp mixture is blended with creamy burrata, fresh orange juice, and a touch of cream, creating a luscious sauce that coats each strand of pasta.

Topped with a final flourish of zesty lemon zest, this dish is a symphony of flavors and textures that promises to delight your palate. Indulge in a taste of Italy with every forkful of this Linguine in Shrimp Cream – buon appetito!

Linguine In Shrimp Cream

Ingredients:

250g of linguine

200g tailless shrimp

200g shrimp with tail

Olive oil

2 large cloves of garlic

1 hot pepper

1 handful of parsley

1 tsp aglio olio dry seasoning

1 burrata (only the inside)

1 orange

1 organic lemon

Salt pepper

Instructions:

As with many Italian dishes, this one starts with plenty of oil in the pan. Add to that the chopped garlic and the peperoncino.

As soon as everything is gently sweated, heat up, add the first shrimp and deglaze with a good sip of white wine. Once the alcohol has evaporated and the parsley is added, the shrimp are done.

Time to add the pasta to the boiling salted water.

Now put the contents of the pan in a tall container, add the peeled burrata and the orange juice and then puree (100ml cream should also work). A pinch of salt should also not be missing.

After 5 minutes cooking time, stir the dripping wet linguine into the “dirty pan” and add 4,5,6 ladles of pasta water al dente.

A second pan with olive oil should already be at the right temperature, since the second shrimp are now being attacked. The small crustaceans get the finishing touch with the coarse AeO dry spice.

Remove the pan with the linguine from the induction hob and stir in the shrimp orange cream.

Pasta on the plate, 4-5 spoons of cream over it, add the prawns and grate the lemon zest over it.

Enjoy it!

Notes:

Oil Infusion: Starting with garlic and peperoncino sautéed in olive oil creates a flavorful base for the dish, infusing the oil with aromatic notes that enhance the overall taste.

Shrimp Preparation: Cooking the shrimp in white wine adds depth of flavor and helps to tenderize the seafood. Be sure not to overcook the shrimp to maintain their delicate texture.

Pasta Cooking: Boiling the linguine in salted water until al dente ensures that the pasta retains a satisfying bite and doesn’t become mushy when mixed with the sauce.

Creamy Sauce: Blending the cooked shrimp mixture with burrata, orange juice, and a touch of cream creates a luxurious sauce that coats the linguine beautifully. Adjust the consistency with pasta water as needed to achieve a creamy texture.

Seasoning: The addition of AeO dry spice adds a final burst of flavor to the shrimp, enhancing their taste and complementing the creamy sauce.

Plating: Placing the linguine on the plate, spooning the shrimp cream over it, and then topping with the cooked shrimp creates an elegant presentation. Grating lemon zest over the dish adds brightness and a pop of citrus flavor.

Garnish: Garnishing with fresh parsley or additional lemon zest can enhance the visual appeal of the dish while adding extra flavor.

Customization: Feel free to adjust the level of spiciness by controlling the amount of peperoncino used or adding more if desired. Similarly, you can tweak the seasoning according to your taste preferences.

Serving Suggestions: Serve this Linguine in Shrimp Cream as a main course for a special dinner or as an impressive dish for guests. Pair it with a crisp white wine to complement the flavors.

Enjoyment: Sit back, relax, and savor each mouthful of this delectable dish, enjoying the harmonious combination of flavors and textures. Buon appetito!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute the type of pasta used in this recipe?

Yes, you can. Linguine works well, but you can use other pasta varieties like fettuccine, spaghetti, or your personal preference.

Is there a non-alcoholic alternative to white wine for deglazing the pan?

Yes, you can substitute the white wine with chicken or vegetable broth for a non-alcoholic version.

Can I use regular cream instead of burrata for the puree?

Yes, you can substitute burrata with regular cream.

Adjust the quantity based on your preference for creaminess.

What is AeO dry spice, and can I replace it with something else?

AeO dry spice likely refers to an aglio olio seasoning.

If unavailable, you can use a blend of garlic powder, red pepper flakes, and dried herbs like oregano or basil.

Can I prepare the shrimp orange cream in advance?

Yes, you can prepare the shrimp orange cream ahead and refrigerate.

Reheat gently when ready to serve and adjust consistency with a bit of pasta water if needed.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but ensure they are fully thawed before cooking.

Pat them dry to prevent excess water in the dish.

Is there a substitute for burrata in the shrimp orange cream?

Yes, if burrata is unavailable, you can use heavy cream or a creamy cheese like mascarpone to achieve a similar richness.

How can I control the spiciness of the dish?

Adjust the heat by regulating the amount of hot pepper used.

For less spice, remove the seeds and membrane from the hot pepper before adding.

Can I make this dish vegetarian?

Yes, you can make it vegetarian by omitting the shrimp.

Increase the quantity of vegetables, or consider adding sautéed mushrooms or spinach for added flavor.

Can I prepare the shrimp orange cream in advance?

Yes, you can prepare the shrimp orange cream ahead and refrigerate.

Reheat gently when ready to serve and adjust consistency with a bit of pasta water if needed.