1poundMedium Shrimp, peeled and deveined,
1eachmedium shallot, minced,
1 (9 oz.)packagefresh linguini,
1/2cup (1 stick)butter,
1/2teaspoon eachsalt and pepper,
2tablespoonsdry white wine, optional,
1Bring 3 quarts water to a boil in a 4-quart pot.
2Meanwhile, peel and devein shrimp.
3Chop shallot and garlic finely to mince.
4Squeeze lemon for juice.
6Cook pasta in boiling water about 2 minutes, until al dente (firm “to the tooth” – not soft or overdone).
7Drain and set aside.
8Melt butter in a large skillet over Medium-High heat.
9Add garlic and shallots.
10Sauté 2 minutes.
11Add shrimp and sauté 3 minutes, or until shrimp turn pink.
12Do not overcook shrimp.
13Stir in lemon juice, parsley, salt, pepper and white wine, if desired.
14Simmer 30 to 60 seconds, just until heated through.
15Pour shrimp and sauce over linguini to serve
No Nutritional Information Available