Cooked the linguine in shrimp stock serve broccoli sautéed and seasoned with brown sugar and Parmesan cheese. Shrimp from Captn Lewis 4$ lb.
What kind of wine? Details? Looks great.
Awesome looking meal! You have a culinary talent it seems.
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• fresh mussels,
• 1 small onion, diced
• 6 cloves of garlic, chopped
• 2 tbsp olive oil
• half stick of butter
• 2 tsp flat-leaf parsley, chopped
• 3 cups shrimp stock
• 1 cup white cooking wine( Pinot Grigio)
• 1 tbsp lemon zest
• 1/2 tbsp red pepper flakes
• 1 box thin spaghetti
• salt & pepper to taste
1. Put shrimp shells in saucepan with four cups water and salt and pepper to taste; bring to a boil and then reduce heat to simmer to make shrimp stock.
2. In a second, larger saucepan, saute onions and half garlic in olive oil until translucent; add shrimp stock (minus the shells), white wine and parsley. Let simmer.
3. Melt butter in a frying pan; saute the rest of the garlic until softened, about five minutes. Add shrimp, lemon zest, red pepper flakes and salt and pepper to taste; saute until the shrimp turns pink and is cooked through. Keep warm.
4. Cook pasta according to directions. I always cook
Pasta and grits in shrimp/fish stock
5. Put mussels in simmering wine and shrimp stock; cover with a lid and let them steam until shells open a few minutes.
6. Plate spaghetti, then spoon shrimp, mussels and liquid from mussels on top of pasta. Serve with sauted broccoli and crusty garlic bread.
2006 Pro Line 17 Sport Honda 90