Bite with Belkys: Shrimp Linguine from Oceans 234

The Chef: Victor Franco
The Restaurant: Oceans 234
The Dish: Shrimp Linguine

Ingredients:

4 jumbo shrimp, cleaned and deveined
6-8 oz. of cooked linguine dry pasta
1 Tbs. of extra virgin olive oil
1 Tbs. of shallots, sliced
1 Tbs. of garlic, sliced
salt and pepper, to taste
2-3 Tbs. of white wine
juice of 1 lemon
1/2 cup of heavy cream
1 Tbs. of asparagus tips
1 Tbs. of sun-dried tomato, julienne
1.5 Tbs. of pearl onion
1 Tbs. of butter
1 pinch of fresh basil
1 pinch fresh parsley
drizzle of white truffle oil
3 Tbs. of parmesan cheese, grated (garnish)

Method of Preparation:

-First, sauté shallots and garlic in a hot pan with a little oil. Then, toss in the shrimp and season with salt and pepper.

-Once the garlic starts to brown, remove the pan from the heat and pour in white wine.

-Next, add lemon juice and heavy cream. Also, chef Franco adds asparagus, sun-dried tomato and pearl onions. At home, you can use regular tomato and white onion.

-After, add a little butter to the sauce, fresh basil, parsley and the cook pasta. Toss it all together.

To Plate:

You can garnish with a drizzle of white truffle oil, fresh parsley and parmesan cheese.

Serves: 1

Serving Suggestion: Moscato

Note:
Take a printed copy of the recipe to the restaurant and receive a complimentary handmade dessert. They are made fresh everyday. (Valid for one month after the air date)

Oceans 234
234 N. Ocean Blvd.
Deerfield Beach, FL 33441
(954) 428-2539
www.oceans234.com