LEMONY LINGUINE WITH SHRIMP & SPINACH

• porciones: 4-6

Ingredientes

5 tablespoons extra-virgin olive oil, divided

2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)

1 garlic clove, minced (can skip)

½ teaspoon table salt

1 ounce Parmesan cheese, grated (½ cup)

1 pound jumbo shrimp (16 to 20 per pound), peeled,deveined, and shells reserved

2½ cups dry white wine

2½ cups water

1(8-ounce) bottle clam juice

1 pound linguine

5 ounces (5 cups) baby spinach

¼ cup shredded fresh basil

2 tablespoons unsalted butter, softened

Instrucciones

1| Whisk ¼ cup oil, lemon zest and juice, garlic, and salt together in bowl, then stir in Parmesan until thick and creamy; set aside.

2 | Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until beginning to turn spotty brown, 2 to 4 minutes. Stir in wine and simmer until reduced slightly, about 5 minutes. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids with rubber spatula to extract as much liquid as possible; discard solids.

3 | Return reduced wine mixture to pot, add water and clam juice, and bring to gentle simmer over medium heat. Stir in shrimp and cook until just opaque, about 2 minutes. Using slotted spoon, transfer shrimp to clean bowl.

4 | Add pasta to liquid left in pot, increase heat to high, and bring to boil. Reduce heat to medium and simmer vigorously, stirring often, until pasta is tender, 12 to 14 minutes. - all liquid gets absorbed

5 | Off heat, stir in spinach and shrimp and let sit until spinach is wilted and shrimp are opaque throughout, about 30 seconds. Stir in lemon sauce, basil, and butter until butter is melted and pasta is well coated. Season with salt and pepper to taste.

Notas

Sweet shrimp, bright lemon, and tender spinach come together seamlessly in this one-pan seafood-supplemented interpretation of the Italian classic spaghetti al limone. As with many of Italy's favorite dishes, the original is a lesson in simplicity, where a few simple ingredients contribute to an intensely flavored dish. To coax the most flavor out of every component in this unique version, we simmered the shrimp shells with wine and then enhanced this quick stock with clam juice. This liquid was used both to poach our shrimp and to cook our pasta, which became infused with briny flavor as the sauce reduced. We found the flat, wide strands of linguine stood up better to the shrimp and spinach than did more traditional spaghetti. Baby spinach wilted immediately when stirred into the warm pasta along with our shrimp. To add plenty of lemon flavor, we whisked up a lemon-Parmesan dressing, using the citrus's zest as well as its juice, and poured this over the still-hot pasta to maximize absorption and create a nutty, creamy sauce. Finally, we finished the dish with a healthy pat of butter and a sprinkle of fresh basil.

Jenn notes: I halved recipe but kept the 1lb of shrimp, added little extra lemon zest & increased the cheese (obviously!) & basil.