Friday, February 3, 2012

Linguine with Rock Shrimp, Anchovies and Aglio e Olio Plus Video

6 tablespoons extra virgin olive oil
1/4 cup minced fine fresh garlic
1 bottle of clam juice
1 tablespoon butter
1/4 cup white wine
2 tablespoons freshly chopped parsley
Sea or kosher salt and freshly ground black pepper to taste
1 pound rock shrimp cleaned, out of shell and deveined or regular fresh shrimp, peeled
Rock Shrimp is found in Florida and taste very much like little lobster tails

Rock Shrimp, one of our favorites in Florida

4 to 6 anchovies, minced (you can also use a tube of paste and add to the liquid)
1 pound pasta of choice cooked al dente
1/4 cup chopped Italian parsley
optional: grating cheese and hot red pepper flakes

Heat 3 tablespoons of oil in a large, fry pan over medium heat. Add the garlic and cook until soft, do not brown or it becomes bitter, saute around 3 minutes. Add the juice, butter, bring to a boil, reduce heat and cook simmering for 10 minutes. Season with salt and pepper taste. Set aside. Put the remaining 3 tablespoons of oil, butter in the same large pan heat. Saute the shrimp, wine and anchovies. Cook just until the shrimp turn pink, about 3 minutes. Add pasta, toss to coat. If you like more buttery flavor add more melted butter to the tops of the rock shrimp, just pour directly over the tops of them.
We like to garnish with grating cheese, hot red pepper flakes and parsley.

Try this other fish recipes:

Rock Shrimp
 Florida Red Fish Grilled in Lime Sauce
 Traditional Italian Recipes and 7 Fishes
The Story of Traditional 7 Fishes

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