Linguini with Shrimps and Pistachios is a special recipe that suits special moments. So special is the month of September for me, which ends the summer and in the first days of it I have my birthday. Usually we are back a few days from vacation, we are trying to adjust and at this time I am looking for a festive and summer recipe to prepare for that day.
This is how the recipe for Linguini with Shrimps and Pistachios came about, in which I combine simple and favorite ingredients and achieve the desired result for that day.
Recipe for Linguini with Prawns and Pistachios
Preparation time: 30 minutes
Portions: 4
Ingredients for the shrimp stock
- 1 tbsp olive oil
- 1 carrot
- 1/2 dry onion
- 1 stalk of celery
- 1 clove of garlic
- 2 tbsp chopped parsley
- Shrimp shells and heads
Remaining materials - 200 g fresh or frozen shrimps
- 40 g pistachios
- 400 g linguini or other pasta
- 4 tbsp Flora Soft with extra butter
- 1 clove of garlic
- 1 tbsp chopped fresh chili
- 1 tbsp chopped parsley
- salt
- pepper
Execute Recipe
- Place the pistachios in a baking tray and bake them in a preheated oven at 200°C for 5 minutes, until they become crunchy but do not change color. Remove them, let them cool for a while and beat them lightly in a mortar to break them but not melt them.
- We clean the tails from the shrimps carefully and remove their heads. We keep the shells and heads in a container for the broth we will prepare. With a sharp knife, cut the tail and carefully remove the intestine.
- For the stock, we use a large pot where we add the olive oil together with the vegetables and saute them at a high temperature for 2 minutes. Then add the shells and heads of the shrimps and saute for another 5 minutes, stirring constantly.
- Pour 2.5 liters of hot water into the pot and boil for 15 minutes so that there are about 2 liters of broth left. Strain the shrimp stock into a large pot and reserve 350ml.
- Add as much water as needed to the pot with the broth and boil the pasta 2 minutes less than the time indicated by the manufacturer.
- At the same time, heat a pan at a medium to high temperature and add 2 spoons Flora Soft with extra butter, garlic and chili. Saute them for 1 minute, add the shrimps and saute them for 15 seconds on each side.
- Deglaze the shrimps with the wine, wait 1-2 minutes for the alcohol to evaporate, add 250ml of the broth and once it boils, remove the pan from the heat and add another 2 spoons of Flora Soft with extra butter to thicken the sauce.
- Strain the linguini, return them to the pot, pour over the shrimps with their sauce and mix well. If a little extra broth is needed, add the grated pistachios.
- Serve the Linguini with Shrimps and Pistachios with some chopped parsley and enjoy them hot!
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