Thursday, May 12, 2011

Linguine With Shrimp and White Wine

I love an easy weeknight meal that can be made with simple pantry ingredients. Keep frozen shrimp in the freezer for fast meals. Divide larger bags into smaller recipe-size freezer bags.


* Coarse salt and ground pepper
* 2 ounces linguine (about a 1/2-inch-wide handful)
* 1 tablespoon cold butter, cut into pieces
* 1 garlic clove, minced
* Red-pepper flakes
* 1/3 cup dry white wine
* 1/4 pound large shrimp, peeled and deveined
* 1/2 teaspoon fresh lemon juice
* Fresh parsley leaves, for garnish



In a large saucepan of boiling salted water, cook pasta until al dente.

Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

Recipe/Picture is the property of Martha Stewart/Everyday Food and can be found on their website at:

No comments: