Information
5min
50min
4
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
- 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.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
