March 13, 2017
4 tablespoons butter, divided
4 cloves garlic, minced, divided
4 cups chicken or vegetable broth
2 cups water
1 lb. whole wheat linguine
1½ lb. jumbo raw shrimp
¾ cup white wine such as *Ca Maoil Prestige Lugana
1 cup heavy whipping cream
½ cup chopped fresh parsley
Salt and Pepper to taste
Tasteful additions: ½ cup grated Parmesan Cheese
1For the pasta, heat two tablespoons butter in a large pot over high heat.
2Add two cloves of garlic and sauté, stirring constantly, for one minute.
3 Add the broth and water; bring to a boil.
4Add the pasta. Boil until the pasta is cooked.
5Lower the heat. Simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
6While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat.
7Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside.
8Add the white wine, garlic, and cover with a lid. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside.
9Remove from heat and set aside. Keep the cover on so the shrimp stays warm.
10To finish, add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta.
11Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.
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