Serve this quick-and-easy pasta dish as part of an elegant dinner party. To cut down on the prep time, purchase peeled and deveined shrimp from your seafood counter.
1 pound Medium Shrimp, peeled and deveined
1 each medium shallot, minced
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 (9 oz.) package fresh linguini
1/2 cup (1 stick) butter
1/2 teaspoon each salt and pepper
2 tablespoons dry white wine, optional
Bring 3 quarts water to a boil in a 4-quart pot.
Meanwhile, peel and devein shrimp.
Chop shallot and garlic finely to mince.
Squeeze lemon for juice.
Cook pasta in boiling water about 2 minutes, until al dente (firm “to the tooth” – not soft or overdone).
Drain and set aside.
Melt butter in a large skillet over Medium-High heat.
Add garlic and shallots.
Sauté 2 minutes.
Add shrimp and sauté 3 minutes, or until shrimp turn pink.
Do not overcook shrimp.
Stir in lemon juice, parsley, salt, pepper and white wine, if desired.
Simmer 30 to 60 seconds, just until heated through.
Pour shrimp and sauce over linguini to serve
No Nutritional Information Available