linguine with seasoned shrimp & white wine sauce
(2 ratings)
Years ago, we lived in Beaufort, South Carolina. Arthur served in squadrons that deployed from the Marine Corps Air Station. We lived in Beaufort for a long time... built a house there; our children were born there, and we have some very fond memories of living in South Carolina's low country. One of the perks of being a military family was that we had access to the docks at Parris Island. That's where I learned how to throw a shrimp net better than Forrest Gump! Along with other families, we caught pound after pound of fresh shrimp off those docks. I can tell you, we ate very well!
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(2 ratings)
yield
6 to 8
prep time
35 Min
cook time
15 Min
Ingredients For linguine with seasoned shrimp & white wine sauce
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1 lblinguine pasta, organic
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1 tspolive oil
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2 pincheach of sea salt, black pepper, onion powder, garlic salt, red & yellow crushed pepper, dried green onion, all combined
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1 1/2 Tbspolive oil, virgin
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1 tsplemon juice
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2 clovegarlic, organic, finely chopped
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2 mdtomatoes, organic, sliced in small wedges
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2 lbraw shrimp, peeled and deveined
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1/2 cheavy cream, organic
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1 chalf & half
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1/2 cdry white wine
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seasoning salt blend listed above
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1/4 cbutter, organic, sliced into small cubes
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1/8 cflour
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1 cparmesan, shredded
How To Make linguine with seasoned shrimp & white wine sauce
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1Fill a large pot 3/4 full with water and bring to a boil. Add 1 tsp olive oil to water. Add linguine and cook as directed, usually 11 to 12 minutes. -
2In a small bowl, combine and mix 2 pinches each of sea salt, ground black pepper, onion powder, garlic salt and crushed peppers to make your seasoning salt.
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3In a medium saucepan over medium-low, heat the heavy cream, half & half, one-half of your seasoning salt blend, and the butter until just simmering.
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4As the sauce bubbles gently, add the wine and whisk in the flour. Sauce will thicken slightly. Reduce heat while stirring to keep sauce from scalding.
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5Add 1/4 cup of the shredded parmesan, stir to melt, and remove from heat. Cover to keep sauce warm.
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6In a large skillet over medium heat, add olive oil, the other half of the seasoning salt you mixed, and the lemon juice. Add the garlic and saute for about 30 seconds.
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7Add the tomato wedges and cook in the seasoned oil for about 1 minute.
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8Add the shrimp and cook until they are just opaque at the center.
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9Pour the wine sauce into the skillet, and simmer gently about 2 1/2 to 3 minutes.
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10Meanwhile, when pasta is done, pour it into a collander to drain the water, and return it to the pot. Pour the shrimp and sauce mixture over the hot pasta, add some salt and pepper, and toss gently with wooden spoons to coat the pasta evenly with sauce. Using a pasta spoon, serve in large pasta bowls or on dinner plates. Top with shredded parmesan, and serve with a leafy green salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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