|
|
|
 |
|
|
Shrimp Pasta
|
 |
|
1/3 cup olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 Tbsp. lemon juice
2 Tbls. chopped parsley
1/4 tsp. dried basil leaves, crushed
1/4 tsp. dried oregano leaves, crushed
1 8oz. package linguine pasta, cooked and drained
|
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan.
Add clam juice (or chicken broth); bring to a boil.
Add wine; cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly.
Add cheese; stir until smooth. Cook until thickened.
Add shrimp to sauce. Heat through. Add remaining ingredients except linguine.
Pour over linguine in large bowl; toss gently to coat.
Serve with additional grated Parmesan cheese, if desired.
|
 |
Preparation Time: |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Susie9
United States |
|
|
|
|
| This recipe has been viewed 4303 times. |
|
|
|
