From DN Recipes by David Nagy · Food & Beverage

Garlic Shrimp Linguine

Published

Garlic Shrimp Linguine 
A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests. Blue text are my changes/additions.
Prep:20 mins Cook:20 mins Total:40 mins Servings:4

Ingredients
  • 1 pound uncooked linguine (DeCecco recommended)
  • 1 tablespoon butter  (if using mushrooms and asparagus, add 1 tbsp EVOO)
  • 4 tablespoons white wine or chicken/seafood/veggie stock or broth
  • 3 teaspoons grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 cup mushrooms, chopped (optional)
  • 1/2 cup asparagus, chopped (optional)
  • 2 teaspoons chopped fresh parsley or basil
  • Salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined (Kirkland Raw Tail-off Gulf Shrimp 20-30 recommended)

Directions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, mushrooms, asparagus, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
  4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley or basil, if desired.