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Shrimp and Linguine with White Wine Sauce
Amazing flavor! Done in less than 30 mins!
2 lbs shrimp 21-25ct (raw, unshelled)

1 bottle white wine (cheap chardonnay is fine)

2 sticks salted butter

fresh basil - no freeze dried stuff! Must be fresh

2 large cloves garlic

1 ripe red tomato (diced) or about 10 cherry tomatoes, halved (I used Trader Joe's baby Heirloom tomatoes- Yum!)

salt (prefer sea salt)

1 package linguine noodles

 

2 lbs shrimp (raw, unshelled)

1 bottle white wine (cheap chardonnay is fine)

2 sticks salted butter

fresh basil - no freeze dried stuff! Must be fresh

2 large cloves garlic

1 ripe red tomato (diced) or about 10 cherry tomatoes, halved (I used Trader Joe's baby Heirloom tomatoes this time! Yum!)

salt (prefer sea salt)

1 package linguine noodles



In a saucepan pour the whole bottle of wine in (and maybe a drink for yourself!), both sticks of butter (cut off about a tablespoon from one stick and put in skillet you will be cooking shrimp in). Turn heat on med/hi. The alcohol will cook off. You want the flavors to condense and some of the liquid to evaporate as well.



Get your noodles boiling now.



While shelling the shrimp (I do this right next to the stove) put the shells into the saucepan with the wine. (WHY? Because the shells actually pack a lot of flavor and make the sauce taste awesome! You strain the shells out later.)



By the time you shell 2 lbs of shrimp, your sauce should just be coming to a boil. Time to cook the shrimp!



Heat a large skillet on med heat (your butter is in there from before) finely chop 2 large cloves garlic and sizzle it a bit to get the flavors coming out of the garlic and take the 'bite' out of the garlic a bit.



Toss in your shrimp and a few pinches of sea salt. As your shrimp are close to being totally pink all over, add 5-6 chopped basil leaves to the pan. If you add the basil too early it can get a bitter taste. Turn off the heat to the shrimp, and let them finish cooking using the remaining heat. (This is called carry-over cooking and keeps your shrimp from getting chewy or rubbery ;) Add your chopped tomato at this time.



Your noodles and sauce should be coming along nicely now. When the linguine is done, strain and return to pot. Then place strainer in pot over noodles and pour your wine sauce over the noodles. The strainer will catch the shells.



Add 4-5 more fresh chopped basil leaves to the noodles and toss.



Serve shrimp over bed of noodles and spoon some extra sauce over the top. ENJOY!

This is the simplest variation of the recipe. I have also added small scallops and crab meat to this dish as well. Clams also fit in nicely! But to keep it a little easier on the wallet I just stick with shrimp most of the time.

Preparation Time: 15 mins Serves: 6
Recipe Origin: United States
Submitted by:
Sarah Andrews
Washington
United States
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