Linguine Pasta, Tomato Dukkah Broth, Rock Shrimp and Sweet Peas
Recipe created by Chef Kenneth J. Gilbert
Ingredients
1 lbs blanched Linguine Pasta
3 cups Tomato Stock
¼ c. Extra Virgin Olive Oil
2 T. chopped Garlic
1 T. chopped Preserved Lemon
3 T. shaved Shallots
1 lbs Rock Shrimp
¼ c. picked Basil
1 c. shaved Fennel
¼ c. picked Italian Parsley
3 T. The Beast's Dukkah Spice
1 c. Sweet Peas
8 oz. shaved Parmesan Cheese
Kosher Salt and Pepper to taste
Procedure
• Heat medium sized sauce pot on medium high heat.
• Add olive oil.
• Add shrimp and sauté until golden brown.
• Add garlic, shallots, fennel and reduce heat to medium heat.
• Add Dukkah Spice.
• Toss together.
• Add Tomato Stock and bring to a boil.
• Add pasta and toss together.
• Add peas and season with salt to taste.
• Garnish with shaved parmesan cheese.
Serves 4 guests
FCN