Shrimp n’ Beer Linguine
I think it is pretty arrogant to say something is “the best”. Considering I am a Paris Cordon Bleu chef, I say that pretty often. This is mostly because if I cook anything terrible (I have ordered a pizza many a night), I can just blame it on “your unsophisticated food palate”. I tried that on my Daddy when I had burned the shizzle out of a risotto – it didn’t work…
But, I am telling you folks, this is the greatest pasta that has ever been created. Could that be due to the 2 sticks of butter? Perhaps, but who’s counting? Take a break for stew, turkey, ham, and all the other Christmasy dinners, pop over to your local fishmonger to get the freshest shrimpers around, and make this. This takes 25 minutes tops including prep and is literally foolproof.
Shrimp n’ Beer Linguini serves 2
- 200g uncooked linguini (1/2 lb)
- 60mL olive oil (1/4 c)
- 6 garlic cloves minced
- 1 teaspoon cayenne pepper
- 1 chicken stock cube
- 120mL dry white wine (1/2 cup)
- 3 tablespoons minced fresh parsley, plus a few whole sprigs to garnish
- 5 tomatoes, seeded and large chop
- 115g unsalted butter (1 stick)
- 120mL double cream (1/2 cup heavy cream)
- 10 large prawns (or small ones)
- 2 cans beer (guinness or some type of heavy beer)
- sea salt, white pepper
- Heat olive oil in a skillet. Add garlic, red pepper and chicken base, cook 2 minutes then add white wine and minced parsley.
- Cook 2 minutes, then stir in chopped tomatoes. After 5 minutes add butter and bring sauce to a rapid boil.
- Turn down sauce to a soft simmer, add cream. While sauce is simmering, cook linguini. Drain; add to the sauce. Heat thoroughly. Garnish with parsley sprigs.