Here’s another recipe by Erica von Trapp, who says the inspiration comes from France — as you probably gathered from its name. Erica says, “They have this sauce that is called “A l’Americaine” which they often use for shellfish. It’s a kind of sweet, really umami-tasting sauce that’s red in color, due to the tomato used in it, and is sweetened not only by the natural sweetness of the shells of the shellfish they use to cook it with, but also by the alcohol they use in it — either brandy, cognac or, in this case, wine.” While we at GK tend to refrain from using hard alcohol in sauces, we love the flavor that white wine adds and how it helps to coat the linguine noodles perfectly. Erica says, “I don’t know why they call it “American sauce”… maybe it reminded them of ketchup? If it did, I don’t know what ketchup they’re getting from America, but it must be good.” Haha! Thanks for the recipe, Erica.
MINUTE PREP TIME
MINUTE COOK TIME
– 250g HIGH PROTEIN linguine
– 8-10 shrimp, raw, shells on
– 2 cups water
– 3/4 cup white wine
– 1 yellow onion, coarsely diced
– 4 cloves garlic, smashed
– 2 cloves garlic, minced
– 4 tbsp. olive oil, divided (for cooking)
– 1 tbsp. tomato paste
– 1/2 tsp. sea salt
Remove shells from your shrimp and keep both in separate bowls. In large saucepan, heat 2 tbsp. of olive oil over medium-high heat, until very warm but not burning. Add shrimp shells and sauté, stirring occasionally, for 2 minutes, until shells turn red and start to caramelize a bit. Add diced onion and sea salt; cook another minute until translucent. Add smashed garlic and tomato paste, stir to coat contents with tomato paste evenly, and cook another 30 seconds to remove bitterness from the tomatoes. Immediately, to avoid burning, deglaze with white wine. Bring heat to high and reduce the white wine until it resembles almost a syrup, then add water, enough to cover all contents. Bring to boil, skim off the foam, then reduce heat to low and cook for 15 minutes to infuse the flavors.
Once the flavor has infused, strain and keep the cooking liquid. Transfer it to a saucepan and reduce by half. Once it’s reduced, cook your pasta al dente by cooking in boiling water for 1-2 minutes, checking for doneness. Drain the pasta with a strainer and set aside.
To cook your shrimp and finish the dish, heat remaining 2 tbsp. of olive oil in sauté pan. Add peeled shrimp and cook 2-3 minutes, until turning red. Add minced garlic and a pinch sea salt. Stir a few times, then add your cooked pasta and then the reduced sauce. Simmer for 30 seconds to a minute to infuse flavors, then serve. Serve the pasta coated with the sauce on the bottom, add the shrimp on top, then top with the additional sauce from the pan.