So, I’ve been trying this new thing where I eat out less and cook more. I started this last year while in beginning stages of my journey into new lifestyle change. I have to say that cooking for myself has been one of the best decisions ever. I have learned a lot about food, trying new recipes and creating my own along the way. One tasty quick recipe is my shrimp linguini in butter wine sauce. Quick. Easy. Flavorful and very tasty.
What you’ll need:
4 tablespoons butter, divided
4 cloves garlic, minced, divided
2 cups chicken or vegetable broth
2 tablespoons of olive oil
3 cups water
1 lb. Ronzoni linguine
1½ lb. jumbo raw shrimp
¾ cup Holland House Cooking Wine (You can grab this from Walmart for $2)
1/2 cup heavy cream or half and half
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
1/3 cup of fresh lemon juice
salt and pepper to taste
For the pasta, heat two cups of water for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and 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.
While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and minced garlic and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside. You can also add a pinch of salt and pepper. I like to season my shrimp while it’s cooking to make it more flavorful to taste. Not to mention the aroma. Ooh, la, la!
Add the white wine (you don’t necessarily have to measure – just eyeball a few good glugs), 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. Remove from heat and set aside. Keep the cover on so the shrimp stays warm.
To finish, add the heavy cream or half and half, grated Parmesan, parsley, olive oil, and the shrimp to the cooked pasta. Toss everything together and finish with a 1/3 cup of fresh lemon juice, add salt, and pepper and BAM!
Serves 6. But you can alter ingredient amounts to fit your family size. This is one of the most tastiest pasta recipes I’ve ever cooked and it can be done in under 30 minutes.
