Sunday, June 6

Shrimp Linguini

Super yummy. Very easy.

3/4- 1lb peeled and deveined large shrimp (about 16-20 pieces)
1 package fresh linguine pasta (not the dried kind, the kind that has to be refrigerated)
Juice of 1 lemon, plus 2 lemon wedges (about 1 and 1/2 lemon)
1 cup white wine (the cheaper the better)
2 garlic cloves, crushed/ pressed
1 tbsp butter
1 tbsp favorite fish seasoning (Magic or Old Bay)
Sprig of fresh parsley, chopped
1/4 cup Parmesan cheese

In a Medium/ Large saute pan melt 1 tbsp butter and add garlic cloves over medium heat.  About the same time set the water to boil for pasta- fresh pasta cooks fast!!! Cook as desired then add generous amount of olive oil or butter once drained.

Add wine, juice of one lemon, and fish seasoning to saute pan. Bring to a rapid simmer over medium heat.  Once simmering, add shrimp. Cook until done (will be pink and curled) about 4-6 minutes over medium heat. Remove the shrimp from the liquid in the saute pan, and place in a heat safe dish.

Turn heat up to medium-high on your sauce as to reduce it. Will simmer, darken slightly and pull away from pan rim slightly (about 3-5 minutes.)

Place linguine on plate and distribute shrimp, each plate gets 8-10 pieces, if cooking for two. Generously, but equally, distribute your reduced white wine sauce over the shrimp and linguine. Garnish with a dusting pf parsley, Parmesan, and your lemon wedges.

Serve with remainder of white wine!

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