Friday Crustacean Club 🌞

Easy Shrimp Linguine Recipe (With Garlic Butter)
By NaTaya Hastings



This shrimp linguine with garlic butter is simply to die for!
It’s easy enough for a weeknight but fancy enough for special occasions.


Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon salt
1⁄2 teaspoon black pepper
1 pound linguine pasta
3 tablespoons olive oil
4 tablespoons unsalted butter, divided
5 cloves garlic, minced
1⁄4 cup fresh lemon juice (about 2 lemons)
1⁄2 -1 teaspoon red pepper flakes (optional)
1⁄3 cup fresh chopped parsley
grated Parmesan cheese, for serving

Instructions

Clean the shrimp, then pat them dry with paper towels. Season
them with salt and pepper on both sides.

Fill a large pot with salted water. Bring it to a boil, then cook the
linguine according to the package directions. While the pasta cooks,
heat the olive oil and half (2 tablespoons) of the butter in a large
skillet over medium heat. Once the butter melts, add the garlic. Stir
continually until the garlic is fragrant. (Approximately 1 minute.)

Increase the heat of the skillet to medium-high. Add the shrimp and
sear it for 1 to 2 minutes on each side. When ready, it should be bright
pink. Do NOT overcook.

Add the lemon juice and (optional) red pepper flakes. Cook for another
minute, stirring constantly.
Once the linguine is ready, drain it and discard the water. Add the
noodles to the skillet with the shrimp. Then, stir in the last 2 tablespoons
of butter and the parsley. Toss well until the pasta is fully coated in the sauce.
Transfer the shrimp linguine to individual serving plates. Top with Parmesan
cheese, and enjoy!

Notes

Remember, shrimp cooks quickly! You should have all the ingredients
measured out and ready to add before starting the recipe. You could easily
overcook the shrimp if you have to stop to measure. Storage. This dish is
best served fresh. But you can refrigerate leftovers for 2 to 3 days.

Recipe Variations

Try these variations for something different:

Make it extra rich. Sear the shrimp as directed, then transfer it to a clean
plate to rest. Do not wipe the skillet clean. Instead, add the lemon juice,
remaining butter, parsley, 1/4 cup white wine, and 1/4 cup pasta water.
Cook for 3 to 4 minutes until the sauce thickens, then add the shrimp and
noodles back into the skillet.

Toss in some veggies. Saute your favorite veggies in a separate skillet. Then,
add them along with the noodles at the end of the cooking process. Green
peppers, tomatoes, and onions work well.

Swap the shrimp for prawns. You’ll get the same great taste, only larger!

Pick your protein. This recipe also works well with scallops, clams, or even
diced chicken breasts!


From https://insanelygoodrecipes.com/shrimp-linguine/#wpzoom-premium-recipe-card

******************************************************************************************


Prawn Shia Song



Prawn Shia Song BAO Prawn (shrimp) shia song is a classic Taiwanese dish that
is often served at weddings and banquets as an appetizer. Chopped prawns are
combined with crunchy vegetables, such as water chestnut and carrot, then tossed
through with a mixture of corn flour (cornstarch) and egg white to create a fluffy texture.
Traditionally, this is spooned into lettuce cups that have a refreshing crunch, but
who needs lettuce when you can use it to fill a deep-fried, doughnut-like BAO?

The fermented green chillies for this BAO need to be made at least 2 weeks in advance.

Makes 6 BAOs

For the sweet mayonnaise:

1 egg yolk
1 1/2 teaspoons Dijon mustard
1 tablespoon rice vinegar
1 tablespoon caster (superfine) sugar
1/4 teaspoon salt
200 ml rapeseed (canola) oil

Sweet mayonnaise

Put all the ingredients except the oil into a food processor or blender
and pulse until combined. With the motor running, slowly pour in the oil
through the funnel, making sure it is incorporated before adding more.
Blend until the mixture is a stiff, creamy texture and all the oil is fully
incorporated. The mayo can be stored in a jar in the refrigerator for up to
3 days. It is great with prawns (shrimp), chicken dishes or in sandwiches.


Prawn Shia Song

Combine all the ingredients except the oil and fermented green chillies in a bowl.
Heat the oil in a deep, heavy-based saucepan to 130°C/265°F (this is hot enough
for the prawns to gently cook, releasing a few bubbles, but not so hot that they
deep-fry). Carefully add the prawn mix to the pot and stir. When the prawns turn
opaque, about 2-3 minutes, they are ready. Place a sieve over a heatproof metal
bowl or another saucepan and strain the prawns, then transfer to a bowl. Add the
fermented chillies and mix through, then set aside and keep warm. To assemble
Heat the oil in a deep, heavy-based saucepan to 180°C/350°F, or until a cube of
ginger sizzles and browns in 10 seconds. Carefully place the hot dog BAOs, in
batches, in the hot oil and deep-fry for 1 minute on each side until golden brown,
then remove with a slotted spoon and drain on paper towels.


For the prawn shia song:

230 g (1 cup) uncooked prawns (shrimp), shelled and deveined
20 g (1 1/2 Tb) carrot, finely chopped
20 g (1 1/2 Tb) celery, finely chopped
20 g (1 1/2 Tb) water chestnut, finely chopped
1 teaspoon caster (superfine) sugar
1 1/2 teaspoons salt
35 g (2 1/2 Tb) egg white (from about 1 egg)
1/2 teaspoon ground white pepper
7 g (1 1/2 tsp ) cornflour (cornstarch)
2 cloves garlic, minced vegetable oil, for cooking
1 teaspoon Fermented Green Chillies
30 g (2 Tb ) coriander (cilantro) stalks, finely chopped

To serve:

vegetable oil, for deep-frying
6 unsteamed Hot Dog BAOs (Ed. note: Noone will know if you use hotdog rolls)
30 g (2 Tb) coriander (cilantro) stalks, finely chopped

Heat the oil in a deep, heavy-based saucepan to 180°C/350°F, or until a cube
of ginger sizzles and browns in 10 seconds.

Carefully place the hot dog BAOs, in batches, in the hot oil and deep-fry for
1 minute on each side until golden brown, then remove with a slotted
spoon and drain on paper towels. Cut a slit in the BAOs lengthways, like
hot-dog buns.

Gently prise open a BAO to make sure you have enough room for the filling,
being careful not to overextend the bun and break it. Line the bottom with
2 teaspoons of the sweet mayo, then spoon 3 heaped tablespoons of the
prawn mix on top and sprinkle with 1 teaspoon coriander stalks.

Repeat with the remaining BAOs and fillings.

From "BAO"
https://www.goodreads.com/book/show/63027862-bao

MMMMMMMMMMMmmm Shrimp!!