Ingredients
For the Tomatoes:
4 Roma tomatoes
2 tablespoons olive oil
Salt and pepper, to taste
For the Stock:
1 pound spot shrimp, shells and tails reserved Available in Our Premium Seafood Subscription Box
1 shallot, minced
1 bottle Albariño
For the Pasta:
1 pound linguine
2 tablespoons olive oil, divided
1 shallot, minced
4 cloves garlic, minced
Roasted tomatoes, sliced
5 ounces baby spinach
1 teaspoon pimentón
1 lemon, zested and juiced
2 tablespoons butter (optional)
Grated Pecorino (optional)
Directions
FOR THE TOMATOES
Quarter tomatoes lengthwise, and toss with olive oil, salt and pepper. Roast for 45 minutes at 400°F until wilted and browned.
FOR THE ALBARIÑO STOCK
Rinse spot shrimp, and remove shells and tails. Blot shrimp dry and reserve for later. In a large skillet, brown shells and tails with one minced shallot. Add Albariño, scraping the bottom of the pan, boiling for about 20 minutes. Reduce Albariño until you have about ¾-cup liquid. Strain through a fine mesh strainer.
FOR THE PASTA
In a large pot of boiling water, cook linguine al dente, according to package directions. While pasta is boiling, quickly sauté spot shrimp for 30 seconds, no longer than 1 minute, in 1 tablespoon olive oil in a large sauté pan over medium-high heat. Set spots aside, and add remaining tablespoon of olive oil to the pan. Sauté shallot until translucent, about 1 minute. Add garlic, stirring until fragrant, about 30 seconds. Add Albariño stock, roasted tomatoes, and linguine. Add baby spinach, tossing to wilt. Season with pimentón, lemon zest, and butter, if using. Linguine will be well-coated. Add lemon juice, as needed and cheese, if using. Serve sauteéd spot shrimp over pasta.
