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 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
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.