Name: Orlando's Portobello Black Linguine with Rock Shrimp
Ingredients: 20 ounce Florida Rock Shrimp; 8 ounce Asparagus, thinly sliced; 12 ounce lobster stock; 4 ounce lemon butter; 8 ounce Roasted Tomatoes; 1 1/2 pound Black Linguini Pasta; 2 tablespoon garlic, thinly sliced; 2 tablespoon olive oil; pepper, to taste; kosher salt, to taste

Orlando's Portobello Black Linguine with Rock Shrimp

By: Portobello Restaurant

Transport your dinner table to the Tuscan countryside with this decadent homemade pasta recipe. Made with fresh asparagus, Florida's hearty Rock Shrimp and roasted tomatoes, it's placed on a bed of linguini. Drizzled with lemon butter, the taste is unforgettable.

Notes

Tips:

Always cook pasta in a large pot of salted boiling water and do not overcook pasta. Cook pasta one or two minutes less than package directions. The pasta will continue to cook in the sauce.

When serving lobster at home. Reserve the bodies for stock. You can deepen the flavor of the stock by roasting the bodies and shells before making the stock.

If lobster bodies are not available, shrimp shells can be used to make a shrimp stock.

Make more lemon butter than you need. You can use it with grilled fish or chicken or in other pasta dishes.

Always finish cooking pasta with your sauce regardless of what kind of pasta dish you are making. This will bring the dish together.

Always check and adjust seasoning before you serve.

This dish calls for 1 ½ pounds of fresh pasta for four servings. If you are using a dry pasta, the cooking time will be longer and you will need about 1 pound for four servings.

Serves4

Ingredients

20 ounces Florida Rock Shrimp
8 ounces Asparagus, thinly sliced
12 ounces lobster stock
4 ounces lemon butter
8 ounces Roasted Tomatoes
1 1/2 pound Black Linguini Pasta
2 tablespoons garlic, thinly sliced
2 tablespoons olive oil
pepper, to taste
kosher salt, to taste

Instructions

Procedure

Add the olive oil to a large heated skillet and wait for the oil to begin smoking.
Add the shrimp and season with salt and pepper.
Briefly sauté the shrimp and then add the garlic cooking both until slightly golden.
Deglaze with Lobster Stock and bring to a boil.
Add tomatoes and asparagus and allow the stock to reduce by about half.
Finish the sauce with lemon butter and check seasoning. Adjust as needed with salt and pepper.
While the sauce is working, cook the pasta briefly in a large pot of salted boiling water. Fresh pasta will take only approximately 2 minutes.
Drain the pasta well and cook it for one minute more in the pasta sauce to bring the dish together.
Serve in 4 pasta bowls or on a large platter for family style.

For the Lobster Stock:

Lobster stock can be made by slowly simmering lobster bodies with celery, onion and carrot in enough water to cover.
Simmer the mixture on low heat for several hours skimming from time to time.
Strain and chill. The stock can be used for this and other recipes.

For Lemon Butter:

Combine lemon juice, lemon zest and softened butter. A ratio of 8 ounces of butter to the juice and zest of one lemon is about right. Do it by hand with a wooden spoon or larger batches can be combined using the paddle attachment of a stand mixer.