Ingredients

• For stock:

• 1.5-2 pounds spot shrimp Available In Our Premium Subscription Box

• 1 tablespoon olive oil

• 1 medium onion, quartered

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, peeled and smashed

• 2 bay leaves

• 3/4 cup dry white wine

• For Pasta:

• 16 ounces linguine pasta

• 4 tablespoons butter, divided

• 4 cloves garlic, minced, divided

• 4 cups spot shrimp stock, divided

• 2-3 pounds spot shrimp, shelled

• 3/4 cup dry white wine

• 1/4 cup fresh sage, minced

• 1 cup heavy whipping cream

• 1/2 cup Parmesan cheese, grated

• 1/2 cup fresh parsley, chopped

• 1 lemon

Directions

MAKE STOCK

Peel spot shrimp, separating shells and shrimp in two bowls. Set shrimp aside. Once peeled, heat olive oil in large sauté pan over medium heat. Add vegetables, garlic and shrimp shells. Cook for 5 minutes, until fragrant and shells turn pink. Add 5 cups water and bay leaves, bring to a boil, then reduce to low. Simmer for 15 minutes. Strain liquid into bowl, set aside. Discard vegetables and shells.

MAKE PASTA

Heat two tablespoons butter in a large sauté pan over high heat. Add two cloves of minced garlic and sauté, stirring constantly, for one minute. Add 2 cups shrimp stock and 2 cups water; bring to a boil. Cook pasta, until tender. Add in additional spot shrimp stock if needed. Lower the heat and simmer until most of the liquid is absorbed. Do not drain.

COOK SHRIMP

While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the spot shrimp and sauté for 1-2 minutes on each side, until spot shrimp start to turn opaque.

COMBINE + SERVE

Add the white wine, remaining garlic, and sage. Let the spot shrimp cook for another 3-5 minutes or until most of the wine reduces and the shrimp are cooked through. Add cream, allow to warm through and remove from heat. Toss together noodles, cream, Parmesan, and spot shrimp. Serve with lemon wedges.

Serve with a light salad, warm toasted bread and crisp white wine.