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shrimp white wine shallot butter salt fresh ground black pepper linguine salt extra-virgin olive oil pine nuts garlic sweet red peppers fresh basil fresh oregano freshly grated padano cheese
Viewed: 20 - Published at: 4 years agoIngredients
- 1 lb raw large shrimp, tails
- 2 cups dry white wine
- 1/2 cup finely chopped shallot
- 2 tablespoons chilled butter
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 12 ounces linguine
- 1 tablespoon salt
- 5 tablespoons extra virgin olive oil, divided
- 1/2 cup pine nuts, lightly toasted
- 2 cloves garlic, finely chopped
- 2 large sweet red peppers, seeded and juliened
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1/2 cup freshly grated padano cheese (optional)
Method
- Shell, devein and butterfly shrimp; set aside.
- In a saucepan, combine wine and shallots and bring to boil over high heat.
- Boil until reduced to 2/3 cup, stirring occasionally.
- Reduce heat to low and whisk in butter.
- Remove pan from heat when bubbles appear on surface.
- Season with salt and pepper.
- Keep sauce warm over very low heat until ready to serve.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
- Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
- While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
- Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
- Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
- Drain pasta well and transfer to a large platter or a bowl.
- Spoon sauce and prawn mixture over pasta and gently toss to coat well.
- Sprinkle with basil and oregano, toss lightly.
- Sprinkle grated Padano cheese on each serving.
- Spinach fettucine is another pasta that is great in this recipe.
