This incredible Linguine is bright, luxurious and scrumptious, expertly complimented by Pecorino Romano Cheese and the New Zealand Sauvignon Blanc reduction. It will be an instant hit and continuous addition to your home menu.
If you don’t have Aji Panca, you can use Peperoncino. Also if you don’t want to make homemade noodles just skip to the 55 second mark in the video.
2 Carrots Julienned
1 Head of broccoli chopped so you have mini florets
Shrimp (400g)
Noodles either store bought or make your own .
Roux cream sauce
1 tsp butter
1 clove of garlic minced
1 medium shallot, crushed then minced
1/2 tbsp white flour
1/4 cup White wine (Sauvignon Blanc )
1/2 – 1 tsp Pecorino Romano grated over finished dish
1/2 tbsp freshly squeezed
1.5 cups 10% Cream.
1 + 1/2 tsp Aji Panca pepper crushed and chopped with 85-90% of seeds removed
1.5 tsp fresh lemon juice
2 or 3 Fresh Bay leaves minced or ground with stems removed
1/4 tsp kosher salt
Linguine noodle recipe
2 cups whole wheat bread flour or traditional durum semolina
3 eggs
1/4 tsp kosher salt
3/4 tsp olive oil
To make Aji Panca cream sauce:
Cook 1 tsp of butter on medium heat in small pan until it melts completely, add 1/2 tbsp white flour and mix through removing all lumps. This is the beginning of your roux. Allow it to cook thoroughly, then reduce heat to low and add 1 -1 +1/2 cup of 10% cream, stirring constantly to prevent burning and removing any possible lumps. Now add minced/ground Bay Leaf as well as Aji Panca pepper. Mix well then turn off heat
In a separate pan on medium heat with 1 tsp butter, add shallot. Cook until translucent.
Next add shrimp, allow to cook for about 10 minutes, just before shrimp is done add garlic and lemon juice.
When shrimp is fully cooked drain off liquid into a bowl and save.
Cook noodles in salted water.
Add Shrimp directly to finished cream sauce. Then take the aforementioned liquid, pour back in pan and cook until it starts to thicken.
When it does, deglaze with white wine and cook until alcohol smell is gone and reduction gets thick. Incorporate into cream sauce,ensuring everything is blended well.
When noodles are done drain but save 1 – tsp of liquid to add to cream sauce.
Drain off cooked vegetables and add to cream sauce, then serve over cooked noodles.
Finally grate a small amount of Pecorino Romano over linguine before serving.
This video contains music from Shutterstock licensed by Splice video editing.