Bloody Mary Linguine with Jumbo Shrimp

Bloody Mary LinguineBold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine can be done from absolute scratch using Tabasco and Worcestershire sauce, or, you can buy an already perfect blend of Bold and Spicy Bloody Mary mix from your local grocery or Liquor store.  I’m using Zing Zang’s award winning Bloody Mary Mix because it’s fantastic!  Their recipe can be used in so many different drinks, cocktails or sauces like I demonstrate here, it’s well worth keeping year around on my shelf, ready for use.  So if you don’t want to dick around with getting it just right Zing Zangwith your hot sauce, and you don’t want to risk ruining your dish with too much Worcestershire, I definitely recommend picking up a bottle of Zing Zang for your many endeavors!  P.S. They don’t pay me me to advertise for them, It’s just really good Shit!

This Bloody Mary Linguine recipe uses canned stewed tomatoes.  Normally I stay away from Bottled or canned ingredients because I have more control over what I’m putting into my recipe; preservatives etc., not to mention I get a fresher taste and more nutrients when I don’t use food that’s been murdered through the canning process.  I realize I’m a little passionate about food, and I’m getting a little graphic in my verbiage here, but don’t forget the title of this recipe is Bold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine Ingredients:

2 cups Water
2 tbsp Olive Oil
1 tsp Salt
1/2 pkg Linguine Pasta

3 tbsp Olive Olive Oil
1/3 cup Red Onion Shallots
1 cup Bloody Mary Mix (Use “Zing Zang” or it won’t taste right)
4 chopped Garlic Cloves (optional)
1/2 tsp Celery Salt
1 tsp Black Pepper
1 can Stewed Tomatoes
1/2 cup Vodka

1 lb. Jumbo Shrimp
2 tbsp Olive Oil
2 tbsp Butter
1 tbsp chopped Garlic
2 tbsp fresh chopped Parsley

2 tbsp Olive Oil
1 cup Panko Bread Crumbs
1/3 cup fresh chopped Parsley
Fresh ground pepper to taste

If you can handle it, start 3 burners.  One with a pot of water for the Linguine, a skillet for the Bloody Mary Linguine mix, and another pan for the Shrimp.  Prep everything, but get the Linguine started first because that takes the longest.  For the bloody Mary mix, start with the red onion shallots and follow the above ingredients in the order they are written.  Reduce heat to a simmer and reduce sauce after the Vodka has been added.  Same thing goes for the Shrimp but kill the heat once they’re cooked.  Pull the pasta and combine with the Bloody Mary Linguine mix, then quickly cook and toss the Panko on high heat and add the fresh Parsley and ground Pepper.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

Leave a Reply