Shrimp Linguine in a Garlic White Wine Sauce

This post should really be called: “How to Win Friends and Influence People Through Shrimp and Wine”.  Because if you want to impress someone special, make this dish. It’s the kind of meal that takes minimal effort to prepare for maximum class and sophistication- it’s pasta’s little black dress. I would prepare this dish for my husband if he wasn’t severely allergic to shellfish. Instead, he gets the canned tuna version, still delicious and great for any occasion, but more like a tuxedo t-shirt than a cocktail dress 😉

But I digress.

Start by sauteing a couple of cloves of garlic and half a red onion in 2 tbsp of olive oil and tbsp of margarine or butter, for about two minutes or until onion becomes soft. Add salt and pepper to taste and 1/2 tsp of red pepper flakes (optional). Add 1/2 cup of white wine and bring to a boil. Simmer for 5 minutes until wine reduces slightly. Add shrimp. I used uncooked, frozen tiger shrimp and half a bag of frozen seafood medley. Squeeze in a quarter of a lemon, 1 tsp of caper juice, 1 tbsp of capers and let simmer until shrimp is pink, about 5 minutes.

In the meantime, boil water and add a package of fresh linguine noodles (or any kind of fresh pasta you prefer. Fettucine would also be excellent). The pasta doesn’t take long to cook.  If it is finished before your sauce is ready, drain and place in serving dish with a tbsp of olive oil so the noodles don’t stick together.

When the alcohol has been cooked out of the sauce, add it to your pasta, tossing to coat all the noodles.  Garnish with chopped fresh parsley, chopped green onion, grated lemon zest, parmesan cheese, and fresh cracked pepper.  Serve with crusty bread for dipping.

Note, I often will add a cup of chicken stock to the sauce at the same time I add my wine, if I’m wanting more liquid in my sauce. The chicken stock adds another layer of flavour and pairs well with the wine.

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