Garlic Shrimp Linguine

Name: Garlic Shrimp Linguine
Yield: 4 servings
Ingredients: 12 oz (375 g) linguine; 1 1/2 cups (375 mL) dry white wine; 1 tbsp (15 mL) cornstarch; 1 tbsp (15 mL) butter; 1 lb (450 g) large shrimp peeled and deveined; 5 garlic cloves minced; 1 red bell pepper cut in thin strips; 1/4 tsp (1 mL) dried red pepper flakes; 3/4 cup (180 mL) 35 % cream; 1/4 cup (60 mL) fresh dill or parsley or basil chopped

This recipe is taken from the 2001 Milk Calendar. A smooth wine cream sauce dresses up delectable garlic shrimp in this quick, impressive pasta dish.

Prep: 15 min
Cooking: 10 min

Yields 4 servings

Ingredients

12 oz (375 g) linguine
1 1/2 cups (375 mL) dry white wine
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) butter
1 lb (450 g) large shrimp peeled and deveined
5 garlic cloves minced
1 red bell pepper cut in thin strips
1/4 tsp (1 mL) dried red pepper flakes
3/4 cup (180 mL) 35 % cream
1/4 cup (60 mL) fresh dill or parsley or basil chopped

READY FOR REWARDS?

Preparation

Cook linguine according to package directions until al dente; drain.

Meanwhile, mix 2 tbsp (30 mL) of the wine with cornstarch until smooth; set aside. In skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and red pepper flakes, stirring, for about 5 min or just until shrimp are opaque. Place in bowl; set aside.

Pour remaining wine into same pan; bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until liquid is reduced by half; add cream and return to boil. Whisk in cornstarch mixture; boil for 1 min.

Add shrimp mixture with any juices and toss to coat. Boil for 1 min or until sauce is thickened and shrimp are hot. Serve over linguine; sprinkle with dill.