- 4
Ingredients
- 4 Tbsp butter divided
- 4 cloves garlic, minced and divided
- 1 1/2 lbs of jumbo raw shrimp
- 3/4 C Barefoot Pinot Grigio wine
- 4 C Chicken or vegetable broth
- 2 C Water
- 1 lb Linguine pasta (whole wheat or regular)
- 1 C Heavy whipping cream
- 1/2 C grated Parmesan cheese
- 1/2 C chopped fresh parsley
- 1/4 C minced fresh sage
- 1 lemon
- salt & pepper to taste
Preparation
Step 1
For the pasta, heat 2 tablespoons butter in a large pot over high heat.
Add two cloves of garlic and saute, stirring constantly, for 1 minute.
Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked.
Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
While the pasta is cooking, heat 2 tablespoons butter in a large skillet over medium heat.
Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside.
Add the white wine, garlic and sage and cover with a lid. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside.
To finish the dish, add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta.
Toss everything together and finish with a squeeze of lemon juice, salt and pepper.
Serves 8.