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
- 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
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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.
For ease of preparation, buy shrimp that have the shell cut along the back and the vein removed.
For the Adventurous: Add hot pepper sauce or extra dried red pepper flakes to taste.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 103 mg|
|Vitamin B12:||74 %|
|Vitamin D:||76 %|