Merguez and shrimp pasta with Le Grand’s Aromatic Lemon Sauce
Well, it is still January and the cold front is here to stay, breaking records… We can’t change it so bundle up and get to the kitchen to celebrate “what is” and enjoy this delicious “soul fortifying” pasta dish!
Once again this recipe is easy and quick, but no one could tell because all the flavours are “mature”. I am not sure I can use this word in this context, but you get the picture!
What’s special about this recipe besides great taste is the very “provençal” aroma that will “invade” the kitchen.
RECIPE/GUIDELINES
-about 1 lb (450g) of your favourite linguine
-3.5 oz (100 g) shelled shrimps
-3.5 oz (100 g) Merguez sausages, cut in 1 inch length and boiled, yes I know some taste will be lost, along with a lot of fat… This recipe is bursting with taste it can afford it!
-1 fennel bulb cut in bite size pieces
-7 oz (200 g) sliced mushrooms. Avoid preservatives, cut them yourself!
-1 bunch Italian parsley chopped finely
-Chives (to taste), chopped finely
-1 pear cut in little cubes. Nothing compares to pears!
-3 Tbs (45 ml) Le Grand’s Aromatic Lemon Confit Sauce
-A little bit of 10% cream or water if you want, just don’t dilute the sauce too much
-5 garlic cloves, finely chopped
-Cook the pasta, and while it’s cooking:
-Heat up (not too much, it should never smoke) some oil in a frying pan
-Add the garlic and half the parsley, let them cook very slowly to create the right aroma, no rush!
-Add the shrimps, let them cook one or two min.
-Add the Merguez
-Add the the fennel and mushrooms
-After a little while at medium to low heat, the sauce should start taking shape, the mushrooms and the fennel brought much needed moisture to create the sauce
-Add the rest of the parsley and the chives
-Add the cream
-When you think it is almost ready, add the pear, it will warm up, but not cook
-Stir and serve, harvest the compliments, thank January…
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