Today on cooking at home I'll be adding a little extra depth of flavor to a shrimp and linguine dish by making a simple broth with the shrimp shells before cooking the shrimp.
2 dozen Large raw shrimp
Large clove garlic
Red pepper flakes
Get a large pot of water going for eventually cooking the linguine and then peel the large raw shrimp, adding just the shells to a saute pan as you go.
Then add a generous cup of water to the pan, put the pan on the stovetop, turn the heat to high and put a lid on top.
It will only take a few minutes for the shrimp shells to give off their flavor once the water starts boiling. Once that happens, turn the heat off on that and carefully strain the liquid back into the measuring cup.
At some point, you'll need to finely mince one large clove of garlic and, it's not necessary, but I like to cut the large shrimp in half crosswise.
Once the water comes to a boil, add the linguine and stir that around.
Once that is about halfway done, add a good splash of olive oil to a large saute pan on the stovetop and saute the shrimp and garlic for a minute.
Then add a couple of tablespoons of butter and add fresh spinach to the pan a bit at a time as it wilts down.
Add the shrimp stock, a good handful of sliced grape tomatoes and a good squeeze of lemon juice before turning the heat off.
You can add a pinch of red pepper flakes if you like and then all that is left is to drain the linguine when it's done and fold as much of that into the shrimp mixture as you like.
Serve it up in individual bowls with grated Asiago cheese over the top.