Shrimp linguine

An easy and delicious shrimp linguine recipe!

Looking for easy Valentine’s Day recipes? We got you covered. Chef Stefano Faita shares his easy and romantic shrimp linguine recipe.

“It’s spicy!”

INGREDIENTS

METHOD

  1. In a large frying pan, heat 2 tbsp of the olive oil over medium-high heat. 
  2. Add half the shrimp and cook for 1 to 2 minutes on each side. Set the cooked shrimps aside and repeat with the remaining shrimps. 
  3. Add the lemon juice, toss, and set aside.
  4. Pour the remaining 2 tbsp of olive oil into the pan. Add the onion, garlic, and salt to taste. Cook, stirring for 2 to 3 minutes.
  5. Pour in the white wine, stirring to deglaze the pan, and cook for 1 minute to reduce. 
  6. Add the sauce and stir.
  7. Bring a large pot of salted water to a boil for the pasta. Cook the linguine according to the instructions on the package. Before draining, reserve ½ cup of the starchy cooking water. 
  8. Meanwhile, return the shrimps to the sauce and cook for 5 minutes, or until cooked through.
  9. Combine the drained pasta, sauce, and starchy water. Toss well. 
  10. Garnish with parsley and serve.

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.