Thursday, April 5, 2012
Bite with Belkys: Shrimp Linguine from Oceans 234
If you're cooking for your family this Easter, we have a recipe for you. A South Florida chef prepares one of his best selling pasta dishes. Time to grab a Bite with Belkys.
The Chef: Victor Franco
The Restaurant: Oceans 234
The Dish: Shrimp Linguine
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.
You can garnish with a drizzle of white truffle oil, fresh parsley and parmesan cheese.
Serving Suggestion: Moscato
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)
234 N. Ocean Blvd.
Deerfield Beach, FL 33441