Linguine With Shrimp In White Wine Cream Sauce
- 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.