Ludwig's Linguine
Bygrillfanatic
- Serves
- 4
I love making food that starts out with a roux. So here is my take on a seafood pasta that starts with a blond roux! This key to this recipe is to try and time the linguine being ready at the same time as the sauce.
Ingredients
- 20 peeled raw shrimp
- 1/2 pound crab meat
- 1 medium sized onion (minced)
- 1 garlic clove (minced)
- 1/2 red bell pepper (minced)
- 1/2 cup minced celery
- 1/3 cup vegetable oil
- 4 tablespoon flour
- 3 pinch cajun seasoning
- 1 splash worcestershire sauce
- 2/3 cup freshly grated Parmigiano-Reggiano
- 1 packet linguine
- 10 sprig chopped parsley
- 1/2 cup chopped green onions
- salt and pepper to taste
- 1 1/2 cup warm chicken stock
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Directions
- Step 1
Make the roux by heating the oil on medium heat, then slowly adding the flour (one tablespoon at a time). Stir the mixture with a wooden spoon for 3-4 minutes or until the mixture is about the color of a cup of masala chai. It is important to constantly stir this mixture so that the flour does not burn and is consistent.
- Step 2
Turn the heat down a little bit and add the onion, bell pepper, celery and garlic. Cook until vegetables are softened or about 5 minutes. Stir frequently.
- Step 3
Make the package of linguine according to the directions on the box.
- Step 4
Slowly add the chicken stock to the vegetable and roux mixture. Once it begins to simmer, add the shrimp and worcestershire sauce and cajun seasoning.
- Step 5
After 3 minutes (or when the shrimp are opaque), remove from heat and add the cheese. Stir to incorporate the cheese.
- Step 6
Toss the sauce with the linguine and crab meat. Top with parsley and green onions. Serve with garlic bread.