This Spanish-style linguine recipe is really easy to make, and as you only add the shrimp just as you serve it you can easily make the dish for vegetarians, either stopping before the shrimp completely, or just for the people who don’t eat seafood.
Most of the action takes place in one pot, and as that pot can be felt unstirred for ten minutes, it’s not a high maintenance dish at all. The pasta is cooked right in with the veggies and spices, which means that the flavors of the sauce are fully absorbed into the linguine, and the starch from the linguine helps to thicken the sauce, creating a unified dish.
I prefer to cook fresh raw shrimp to go on top, that way any veggies can opt out. If you don’t want to add shrimp at all, no-one will be missing out. If you like to use ready cooked shrimp that will work and you can stir them into the linguine in the last minute of cooking to warm them through.
I usually switch in a glass of white wine for some of the vegetable stock. Dry sherry works well too. It adds a bit of extra sweetness and depth, and the alcohol steams off whilst it cooks.
You can use chicken stock if you prefer something meatier, or fish stock for a pescatarian dish.
The pasta really is the star of this dish so go with the good stuff rather than a basic brand. It does need to be dried, not fresh, otherwise there won’t be enough time to soak up all the tastiness.
- Prep time:
- Cook time:
- Ready in:
- Serves: 4
- 2 bell peppers – red or yellow
- 1 large white onion
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 cup chopped de-seeded fresh tomatoes
- 12 oz linguine (spaghetti works just as well)
- 4 cups vegetable stock
- Optional – 1 cup deveined raw shrimp
- Slice the peppers (thickly) and onions (thinly)
- Peel and crush the garlic
- Put the oil in a thick bottomed large pan over a medium heat
- Put the garlic, onions and peppers in the pan and cook for five minutes until it softens
- Add the paprika, stir, breathe in, enjoy the smell
- Add the tomatoes and stir
- Cook for ten minutes, stirring occasionally, until it’s all starting to get squishy
- Add the stock (with or without wine/sherry) and bring it up to boiling
- Snap the linguine into 3″-4″ inch lengths and throw it in
- Give it one quick stir to make sure the pasta is all covered by liquid
- Cook uncovered and unstirred for 15 minutes until the liquid has been absorbed
- Whilst the pasta is cooking fry the shrimp in a large skillet
- I like to add some fresh ground sea salt which keeps them from sticking and adds flavour without oil.
- When the pasta is done, serve it with the hot shrimp on top.