The Sizzle: Spicy Shrimp Linguine

Grazia Middle East proudly presents the second episode of our new video series The Sizzle with rock star restauranteur Joey Ghazal
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The Sizzle: Spicy Shrimp Linguine

Grazia Middle East has joined forces with Dubai's favourite restauranteur Joey Ghazal on a spicy new series

In the spirit of enjoying fine food with good friends no matter what 2020 brings, Grazia Middle East has partnered with Dubai restaurant scene's very own rock star Joey Ghazal in his own home as he elevates everyday dishes into restaurant-quality experiences, using the freshest ingredients delivered to your door, with a focus on supporting and celebrating local farms, fisheries, producers and suppliers.

Every show will be served with a generous side of creativity, community and isolation inspiration and episode two is no different: "Thanks to our dear friends at Casinetto, we got our hands on these beautiful Sicilian Red Prawns and I’m going to show you have to make our famous Spicy Shrimp Linguine," Joey reveals.

Joey's chef's hack: "The trick to getting that complex deep shrimp flavour that really makes the dish is to use the shells, that you would normally throw away, to make a shrimp butter. All the goodness is trapped in the head. That’s where you can find the shrimp roe."

Our mouths are watering already:

Spicy Shrimp Linguine

Serves 4 - 6
Preparation time: 30 minutes

For the shrimp butter

Ingredients
Shrimp butter (can be frozen for future use)
1kg Rosso di Mazara red prawn shells, tails and heads
600g unsalted butter
2 tbsp smoked paprika
1tbsp sea salt

Method
Deshell 1kg Rosso di Mazara red prawns (tails, shell and heads)
Place in a baking tray
Season with olive oil and sea salt
Roast for 20min on 250c
Blend shells in pot with 600g unsalted butter
Add 2 tbsp smoked paprika
Cook on medium heat until melted for 30 min and reduced by 20 per cent
Strain liquid butter from shells (can be frozen for future use)

Spicy Shrimp Linguini

For the Shrimp Linguine:

Ingredients
1kg Rosso Di Mazara red prawns, peeled and deveined
4 tbsp clarified shrimp butter
Handful of chopped parsley
4 thinly sliced cloves garlic
½ red onion, diced
2 tablespoons olive oil
1 ½ cup cherry tomatoes, halved
1 can of Casinetto peeled tomatoes
2 tbsp red chilli flakes (adjust toyour taste)
500g Durum Wheat linguine
Bottarga red mullet roe

Method:
Heat skillet on medium heat
Add drizzle of olive oil
Add sliced garlic and diced onions
Sautee peeled and deveined red prawns
Add 2 tbsp of red chili flakes
Add 4 tbsp of liquid shrimp butter
Add cherry tomatoes and stirred until stewed
Add 1 can of Casinetto peeled tomatoes
Add some chopped parsley
Boil linguine in salted water until just al dente
Drain and rinse well with cold water. Set aside
Mix sauce with pasta
Top with chopped parsley and bottarga

Joey and Grazia Middle East would like to thank Casinetto. To order your ingredients, visit casinetto.com

Photos: Natalie Lines and Fritz John Asuro