Thursday, February 25, 2010


I found this recipe on Becky Higgins blog and made it for dinner last night. YUM! We loved it. It was quick, simple and soo good. The kids liked it too which is always a bonus!


1 lb. uncooked linguine
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsley
salt & pepper to taste
1 lb. medium shrimp, peeled & deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.

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