🍤 Homemade Shrimp Linguine with Rich Seafood Stock

ByThe Recipe Cravings

This restaurant-quality Shrimp Linguine features perfectly cooked shrimp tossed with al dente linguine in a rich homemade shrimp stock, fresh garlic, tomatoes, white wine, and herbs. The homemade seafood broth gives this pasta an incredible depth of flavor that’s worth every minute!

Ingredients

For the Pasta

  • 400 g linguine (or spaghetti)
  • 20 raw shrimp, peeled and deveined (reserve shells and heads)
  • 3 garlic cloves, minced
  • 1 red chili, finely chopped
  • 150 ml dry white wine
  • 10 cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper
  • Fresh flat-leaf parsley, chopped

For the Shrimp Stock

  • Shrimp shells and heads
  • 3 tbsp olive oil
  • 1 onion, roughly chopped
  • ½ head garlic, roughly chopped
  • 1 fennel bulb, roughly chopped
  • 1 tbsp tomato paste
  • Parsley stems
  • A few sprigs fresh thyme
  • 1 red chili
  • 1 liter water
  • Salt and black pepper, to taste

Instructions

1. Prepare the Shrimp

Peel and devein the shrimp. Rinse the shells and heads, then reserve them for the stock. Refrigerate the shrimp until ready to use.

2. Make the Shrimp Stock

Heat the olive oil in a large pot over medium-high heat. Add the shrimp shells and heads, cooking until deeply colored and fragrant.

Stir in the tomato paste and cook for 1 minute.

Add the onion, garlic, fennel, and chili. Sauté for another 4–5 minutes.

Pour in the water and add the parsley stems and thyme. Bring to a boil, then reduce the heat and simmer for about 1 hour.

Strain the stock and return it to the pot. Simmer until reduced by half for a richer flavor. Season lightly with salt and black pepper.

3. Cook the Pasta

Cook the linguine in generously salted boiling water until al dente according to the package directions. Reserve a little pasta water, then drain.

4. Make the Sauce

Heat olive oil in a large skillet.

Sear the shrimp for about 30 seconds per side, then remove and set aside.

In the same skillet, sauté the garlic and chili gently without browning.

Add the cherry tomatoes and cook for 1 minute.

Pour in the white wine and let it reduce slightly.

Add the cooked linguine and pour in enough shrimp stock to coat the pasta beautifully. Toss until the sauce is silky and the pasta is well coated.

Return the shrimp to the pan, season with salt and freshly ground black pepper, and stir in the chopped parsley.

Serve immediately with extra parsley and freshly cracked black pepper.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4

Enjoy this elegant seafood pasta with crusty bread and a squeeze of fresh lemon for the perfect finishing touch! 🍤🍝✨

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