Linguine with Fresh Shrimp & Zucchini Ribbons

I’ve been dying to eat Italian food and my mom doesn’t cook anything else except for Chinese food. I love what my mom cooks every night but I’m used to my American lifestyle – eating a variety of different cuisines every week. So… risotto last night was not enough. I made linguine today for lunch. Jenny and I went to the wet market together and omg, organic basil is SO much cheaper than the basil sold at supermarkets. SO CHEAP! Compare the wet market price of HK$1.50 with HK$19.00 at the supermarkets. What the fuck?! Seriously!! But then parsley is MORE EXPENSIVE!!! INSANE! I don’t get it.

[100% organic & wild]

  • Linguine
  • 1 lb large live shrimp
  • 2 cups chicken broth, unsalted
  • 2 slices of ginger
  • 2 stalks of scallions
  • ¼ cup red wine
  • 2 TBS butter
  • 2 TBS EVOO
  • 1 small red onion, finely sliced
  • 2 TBS dried red pepper flakes (add more or less to your liking)
  • 4 cloves garlic, finely diced
  • 1 yellow zucchini, peeled to form ribbons
  • 1 packet enoki mushrooms
  • ½ cup white wine
  • 4 TBS fresh basil leaves
  • 3 TBS fresh parsley, finely chopped
  • S&P to taste

Set a few shrimp aside with everything intact, just cut off the antennae and legs. Cut off the heads of the remaining shrimp, remove the intestinal tract, and then set aside. Put all the heads into a pot with the chicken broth and start heating the pot. Move all the shrimp into the fridge while you prepare everything else.

Once the chicken broth boils, add in the ginger and scallions and the red wine. When broth boils again, cook on low heat for 5 minutes then remove broth from heat and pour through a sieve.

Heat up a pan with the olive oil and butter. When melted, add the onions, garlic, and a pinch of parsley. Once aromatic, add in the zucchini ribbons and ¼ cup of the broth.

In a separate pot, boil salted water and add a few drops of oil to prevent sticking. Cook pasta to al dente. Once the ribbons are thoroughly cooked, add in the enoki mushrooms, 2 TBS basil, and some more broth, but be careful not to add too much broth – just so that the mixture doesn’t dry up. Once the mushrooms are wilted, add in the shrimp and the white wine, and ½ cup broth. Once it boils, remove from heat.

Plate with linguine on the bottom, scatter some parsley, scatter some more basil, and then pour shrimp mixture on top and place the intact shrimp on the very top.

Thanks Jenny for the photo again!


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