Ocean Prime Steakhouse & Seafood executive chef Sonny Pache makes this marinated dish at home for special occasions, serving the dish with family favorites of steamed broccoli or a twice-baked potato.
Servings: 4 servings
1 teaspoon salt
20 extra large shrimp, marinated (see recipe below)
20 ounces linguini pasta
4 tablespoons garlic, sliced
20 grape tomatoes, butt ends cut off
4 tablespoons extra virgin olive oil
White wine garlic sauce
1 lemon wedge
1 ounce lobster butter (or salted butter)
Kosher salt to taste
White pepper to taste
4 ounce fresh spinach, raw
6 teaspoons herb mix (thyme, cilantro, oregano)
3 ounces goat cheese, crumbled
Preheat oven to 450 degrees. In a medium pot, boil two cups of water, add salt. On an oven sheet, arrange marinated shrimp on parchment paper so they are pressed together and intertwined. Roast in oven until fully cooked, about five to six minutes. Meanwhile, in the medium pot, add the pasta and cook until al dente. In a sauté pan, cook garlic and tomatoes in extra virgin olive oil. Once garlic is toasted, add white wine, garlic and lemon and crush the tomatoes. Once the garlic sauce comes to a boil, add butter and season with kosher salt and white pepper. Reduce sauce by 1/3 to sauce consistency and add pasta to allow it to absorb some of the flavor from the sauce, about 15 minutes. Remove the lemon wedge from the pasta mixture. Add spinach and herb mix to pasta mixture and toss to combine. Taste and adjust seasonings if necessary. Place the pasta mixture on the center of a warm plate. Rub the tops of the shrimp in the leftover marinade. Shingle them on top of pasta with the tails facing down. Garnish the entire dish with crumbled goat cheese.
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