Shrimp Linguine Garlic Wine (Print Version)
# Ingredients:
01 -
1 lemon, juice and zest.
02 -
2 cups water, room temperature.
03 -
1 pound raw jumbo shrimp.
04 -
1/2 cup freshly grated Parmesan cheese.
05 -
1 cup heavy cream.
06 -
4 tablespoons butter, split.
07 -
3/4 cup white wine, dry.
08 -
1/4 cup chopped fresh sage leaves.
09 -
4 cloves garlic, minced and divided.
10 -
4 cups broth, chicken or vegetable.
11 -
Salt and pepper, to your liking.
12 -
1/2 cup fresh parsley, chopped.
13 -
1 pound linguine, uncooked.
# Instructions:
01 -
Melt some butter in a pan, toss in the shrimp, and cook each side briefly—around 1-2 minutes.
02 -
Put a portion of garlic with melted butter in a pot. Pour in water and broth, bring it to boil, and cook the pasta until most liquid goes away.
03 -
Add remaining garlic to the shrimp pan, toss in sage, and pour wine. Let it reduce and slightly brown the shrimp.
04 -
Mix shrimp, cream, grated cheese, and parsley into the pasta. Finish it all up with lemon zest, a squeeze of juice, salt, and pepper.
# Notes:
01 -
Tastes best freshly made.
02 -
Choose a good dry wine for a better flavor.
03 -
Feeds at least 6 to 8 people.