Food to Live by does it again...
Serves 4 to 6
1 pound large (16-20 count) raw, unpeeled shrimp
1 pound dried linguine
3 T. unsalted butter
2 large cloves garlinc, minced
1/2 C. dry white wine
1 T. capers, drained
1 medium-size ripe tomato, seeded and cut in 1/2-inch dice (about 1 cup)
2 T. coarsely chopped fresh basil leaves
Juice of 1 lemon
Salt and freshly ground black pepper
1. Rinse and peel the shrimp, setting aside the shells and tails. If desired, devein the shrimp:Using a paring knife and working under cool running water, cut down the back of the shrimp and remove the vein. Drain the shrimp in a colander.
2. Place the shrimp shells and tails in a small pot, add 1 cup of water, and bring to a boil over high heat. Reduce the heat to medium-low and let simmer until the shrimp stock is flavored, about 15 minutes. Strain the shrimp stock through a sieve and discard the shells.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions.
4. Melt 2 tablespoons of the butter in a large skillet over low heat. Add the garlic and cook, stirring frequently, until soft and fragrant, about 2 minutes. Add the wine and increase the heat to medium. Bring the wine to a simmer, add the shrimp in one layer, and let simmer gently for 4 minutes. Turn the shrimp and continue cooking until completely pink and just cooked through, about 2 minutes longer.
5. Add the capers, tomato and 1/2 cup of the shrimp stock. Bring the liquid to a simmer and cook for 2 minutes. Add the remaining 1 tablespoon of butter and the chopped basil and lemon juice and cook until heated through, about 1 minute. Season with salt and pepper, to taste.
6. Drain the linguine in a colander and transfer it to a warm serving bowl. Pour the shrimp with its pan juices over the pasta. Garnish with whole basil leaves and serve.
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