Linguine with Shrimp
Linguine with Shrimp is rated
out of
5 by
3.
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
4
This creamy pasta dish is quite rich, so a relatively small amount will satisfy most diners. Paired with a large, simple salad, such as butter lettuce with Champagne vinaigrette or mixed baby salad greens and cubed avocado with white wine vinaigrette, this recipe is elegant enough for a dinner party. Round out the meal with some crusty bread and a bottle of chilled Sauvignon Blanc.
Ingredients:
- 2 lemons
- 1 cup heavy cream
- 1 lb. small shrimp, peeled and deveined
- 1 Tbs. minced fresh chives
- 2 Tbs. salt, plus more, to taste
- 1 lb. linguine or fettuccine
- 1 Tbs. olive oil
- Freshly ground white pepper, to taste
Directions:
Bring a large pot of water to a boil over high heat.
Grate 1 Tbs. zest from the lemons and squeeze 3 Tbs. juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.
Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
Grate 1 Tbs. zest from the lemons and squeeze 3 Tbs. juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.
Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
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(18)
Rated 5 out of
5
by
Ing2 from
Easy and tasty
Very quick and easy meal! I switched the lemons for lime and added some parmesan cheese to the sauce. It came out absolutely amazing!
Date published: 2020-02-07
Rated 4 out of
5
by
ChrisPR from
How to avoid tough shrimp
Be aware the the lemon added to the shrimp "Cook's the shrimp" in minutes and then if you sear the shrimp it can get over done. I recommend just warming the zest with the cream. It is great-intense lemon flavor. Also add the chives to finish otherwise they'll just disappear. Nonetheless we used squid ink pasta and it was a keeper!
Date published: 2016-03-18
Rated 5 out of
5
by
BonBon826 from
Perfect Pair
This recipe strikes a perfect balance of shrimp with a succulent cream sauce. The chives really add a nice flavor. Depending on time, I either make my own pasta or grab the fresh stuff from the market. The Butter Lettuce Salad with Champagne & Shallot Vinaigrette goes beautifully with this.
Date published: 2015-09-17