Seafood Linguine |
We usually buy ready-peeled shrimp for this, but if you can only find them with their shells on, buy a few extra and do it yourself— they’re very easy to peel. Serve with dressed salad. Makes 6 servings.
Ingredients
- 8oz (225g) dried linguine
- salt and freshly ground black pepper
- small pat of butter
- 51⁄2oz (150g) (shelled weight) raw tiger shrimp
- 51⁄2oz (150g) raw squid, sliced
- 51⁄2oz (150g) raw sea scallops, sliced in half horizontally
- 1 large shallot, finely chopped
- 8fl oz (250ml) dry white wine
- 7fl oz (200ml) heavy cream
- juice of 1 large lemon
- small bunch of dill, chopped
Directions
1. Cook the linguine in boiling salted water according to package instructions. Drain well.
2. Heat the butter in a large frying pan, add the shrimp, squid, and scallops, and fry for 3–4 minutes or until the shrimp have turned pink and the squid and scallops are just cooked. Remove with a slotted spoon and set aside.
3. Add the shallot and wine to the pan, bring to a boil, and allow to bubble over high heat until the wine has reduced by half. Add the cream and return to a boil.
4. Add the cooked seafood and toss together. Season with salt and freshly ground black pepper, stir in the pasta, lemon juice, and dill, heat through thoroughly, and serve.
Peeling shrimp
STEP 1 Start by pulling off the head f the shrimp, then peel off the shell
and legs with your fingers.
STEP 2 If the shrimp are large, slice long the back and remove the dark
intestinal vein. This step is optional.
Excerpted from Cook up a Feast by Mary Berry & Lucy Young Copyright © 2010 by Dorling Kindersley. Excerpted by permission of DK Publishing.
Hot Topics
Who's Online
Become a Fan
Follow Us
jEAN | December 29, 2010 at 1:31 pm - §
This looks like a recipe my husband and I would like.
love to bake | January 2, 2011 at 10:27 am - §
It sounds delicious. Is there any way I can use frozen seafood for this dish? It is always nice to know substitutes or alternatives, either to cut down cost or when specific ingredients are not in season. Thank you.