SHRIMP DIJON WITH LINGUINE

By jarren

Ingredients

• 1 1/2 lb (0.75 kg) frozen raw shrimp, thawed and rinsed
• 1 tbsp (15 mL) butter
• 1/4 cup (50 mL) chopped green onion
• 2 tbsp (25 mL) Dijon mustard
• 1 tbsp (15 mL) brandy
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) whipping cream
• 2 tbsp (25 mL) chopped fresh parsley Hot cooked linguine

Preparation

Step 1

Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels. Melt butter in a large frypan over medium heat. Add shrimp and cook, stirring frequently, until shrimp are pink and opaque, about 3 - 4 minutes. Do not overcook. Transfer shrimp to a plate. Add green onion to frypan; saute for 2 minutes. Add mustard, brandy and salt; cook, stirring, for 1 minute. Stir in cream. Bring to a boil. Cook, stirring frequently, until mixture is slightly thickened, about 5 minutes. Reduce heat. Return shrimp and any accumulated juices to frypan; cook for 1 minute. Stir in parsley. Serve immediately over linguine.