Shrimp with Wine and Herbs
For an easy pasta dish, boil 1 lb. fresh or dried fettuccine, linguine or spaghetti in lightly salted water until al dente, then drain, reserving some of the cooking water. Toss the drained pasta in the pan with the cooked shrimp and sauce, adding a little of the pasta-cooking water to loosen the sauce.
- 1 Tbs. olive or canola oil
- 1 1/2 lb. shrimp, peeled and deveined, tails intact
- 2 garlic cloves, minced
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh basil
- 3 Tbs. dry white wine
- 2 Tbs. unsalted butter
- Salt and freshly ground pepper, to taste
Cook the shrimp
In a fry pan over medium heat, warm the oil. Add the shrimp and cook, stirring, just until opaque throughout, about 4 minutes. Transfer to a plate.
Make the sauce
Return the pan to medium heat. Add the garlic, parsley, thyme and basil and sauté until fragrant, about 30 seconds. Add the wine and stir, scraping up any browned bits on the bottom of the pan. When the wine has nearly evaporated, remove the pan from the heat and add the butter and a pinch of pepper. Stir until the butter melts, then return the shrimp to the pan and toss to coat with the sauce. Taste and adjust the seasoning with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).