Start with one pound (or more) of fresh shrimp at least with the shell on, better with heads. Clean and shell the shrimp, keeping the heads and shells for a broth.
Put enough water in a stock pot to cover the shells & heads, add salt & pepper to taste. Boil until the shells turn pink, and then a couple minutes after. Remove the shells & reserve the stock.
Add enough water to the stock to prepare one pound of dry linguine noodles, follow the package instructions, cook to al dente'.
In a separate pan, heat enough olive oil to coat the bottom of the pan. Add the shrimp and any combination of seafood (I really like bay scallops, clams & mussels). Add a combined handful of fresh basil, oregano, parsley & taragon, chopped to quarter inch pieces, as well as a generous amount of minced or crushed garlic. Cook until the shrimp is pink, and any other seafood is cooked through.
Drain the linguine, but save the liquid. Put the linguine back in the pot (no more heat from the stove), add the seafood mixture, and toss until well mixed. Add the reserved stock a cup at a time until the pasta is coated, but no liquid in the bottom of the pot. I also add an 8oz bottle of clam juice at this point. When you plate it, make sure you get a good portion of the seafood on the plate with the linguine. Top it with "shaved" Parmesan with a good garlic toasted bread on the side.
I like to cover the pot after mixing the seafood and pasta, and let it set while we start with a Caesar salad. A chilled Pinot Grigio really goes well with it.
This is a meal that I kind of developed over time & a bit of experimenting. Unfortunately, I'm terrible at exact measurements on ingredients. I just add or include until it looks and tastes right. Hope this helps.
