You know that feeling when you find a new recipe you’re super excited to try out? So you go to the grocery store aaannnnd they literally have none of what you need to make said recipe? That’s basically what happened to me last night trying to make Giada’s Lobster Linguine. On the mainland it isn’t a huge deal. There is some sort of grocery store every few blocks or so. In Guam it is an entirely different story and at 5pm, I wasn’t about to drive an hour to chase down my list of ingredients.
In retrospect it turned out even better than I think the original recipe would have and I had most of the substitutions in the pantry already. Double bonus right? Right! I used jumbo freshwater shrimp for this version instead of lobster, but you could easily substitute scallops, chicken breast, or meatballs as well (thus earning it the name “Anything Linguine”).
About the freshwater shrimp, I actually didn’t know these were available for purchase. I’ve only had regular shrimp before now but let me tell you, there is a noticeable taste difference between saltwater and freshwater shrimp. In fact, I’m pretty sold on the freshwater variety. I may not ever go back to saltwater shrimp If you generally stay away from shrimp because of the strong shelly/fishy taste, these may be worth a try.
This recipe comes together quickly so having all your prep work done is super important. If you are rolling your own pasta (like I did), roll the pasta sheets first and while the sheets dry enough to be cut, move on to the other ingredients.
For a whole batch of linguine you need:
- 2 Tbs olive oil
- 4 slices of bacon, chopped
- 3 small shallots (I used 1 sm-med red onion)
- 2 cloves of garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp salt
- 1 lb freshwater shrimp
- 1 lb of pasta
- 16 oz tomato sauce
- ¼ cup water
- ¼ cup heavy cream
- ½ cup grated parmesan cheese
- ½ cup fresh basil, rough chopped
- ¼ cup fresh Tarragon leaves (or 4 tsp dried Tarragon), rough chopped
- 2 cups frozen peas, thawed
- ½ – ¼ cup pasta water
Set two cups frozen peas and one pound freshwater shrimp out of the freezer to thaw (shrimp thaw quicker when immersed in cool water). Next mince your shallots (or red onion) and garlic. Rough chop the fresh basil leaves and fresh tarragon if you are using it. I tried to find fresh tarragon, but considering I actually bought the last package of basil, dried was really the only other option. If you feel like it, measure out the salt and red pepper flakes, or just add them to the pan like I did!
Fry a few strips of bacon in a little bit of olive oil then add the minced shallots, garlic and red pepper flakes.
Sauté until fragrant then add salt, 16oz tomato sauce plus ¼ water and ¼ cup heavy cream. Stir well and reduce heat to low. Allow the sauce to simmer for about 5 minutes. Remove from heat, but leave in the pan, until ready for use.
Set a pot of salted water to boil. In a separate skillet, add about 2 Tbs olive oil and sauté the peeled deveined shrimp until pink/orange. Season the shrimp on both sides with salt and fresh ground pepper to taste. Remove the shrimp from the heat and return the sauce pan to the stove on med-low.
Cut your pasta sheets and add to the boiling water. Fresh pasta only takes a few minutes to cook. Boil for 3-4 minutes then remove with a slotted spoon.
Add pasta directly to the sauce pan and sprinkle ½ cup fresh grated parmesan cheese on the naked pasta.
Toss the pasta in the sauce, then add cooked shrimp, basil, dried Tarragon and thawed peas.
Add ½ – 1 cup of the pasta water to loosen the sauce as needed.
Heat for another minute until everything is heated through and top with extra parmesan as desired. Enjoy with garlic bread
This makes enough to generously feed four adults, so if you’re cooking for two it’s a good idea to half it.
Here’s the printable Let me know how you did in the comments!