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Linguine With Shrimp In White Wine Cream Sauce
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Rich and elegant.

Eric Hanson


  • 1/4 cup (60 ml) olive oil or butter
  • 2 shallots, chopped fine
  • 1 yellow pepper, diced
  • 3/4 cup (175 ml) white wine
  • 1-1/2 cups (350 ml) heavy cream
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). white pepper
  • 1/2 tsp (2 ml). black pepper
  • 1/4 tsp (1 ml). garlic powder
  • 1/4 tsp (1 ml). nutmeg (optional)
  • 1/2 tsp (2 ml). lemon zest (optional)
  • 15-20 asparagus tips, about 1 long
  • 6 quarts (5675 ml) boiling water
  • 1/2 cup (125 ml) vegetable oil
  • 1 package FRESH linguine
  • 20 small-medium uncooked shrimp, peeled
  • 2 cups (475 ml) freshly grated parmesan or romano cheese
  • chives or parsley for garnish
  • In a large skillet, heat the oil or butter over medium heat.
  • Add the chopped shallots and saute 3 to 5 minutes.
  • Add the chopped yellow pepper and saute another 3 minutes.
  • Turn the heat to high and add the wine.
  • Bring to a boil and cook, stirring, until the wine is reduced by half.
  • Reduce the heat and stir in the cream.
  • Add the seasonings, plus nutmeg and zest if desired, and stir another minute.
  • Add the asparagus and reduce to low heat.
  • Bring the water and oil to a full rolling boil--this should take about 15 minutes, allowing the asparagus to become tender in the sauce.
  • Add the linguine to the water.
  • Add the peeled shrimp to the sauce, stirring occasionally. The shrimp will be done when it turns opaque and pink.
  • When the linguine is done (about 3-5 minutes), drain it and arrange it on plates.
  • Ladle the sauce over the noodles and garnish with chives or parsley.
  • Serve the grated cheese on the side for guests to sprinkle on the pasta.
  • Serve with a fresh green salad.
I adapted this from a recipe by pasta genius Norman Kolpas, from his book Pasta Presto. The nutmeg and lemon zest really wake this up, but it's excellent (and not so sweet) without them.

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