Saturday, June 6, 2015

Caprese Shrimp Pasta

Caprese Shrimp Pasta

1 lb raw shrimp, shelled and deveined
Black pepper
1 1/2 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup dry white wine
2 tablespoon fresh lemon juice
6 tablespoons cold butter, cut into pieces
1 cup shredded fresh basil
1⁄2 lb linguine, cooked al dente

Top with:
Fresh diced tomatoes
Fresh grated parmesan

Season shrimp with pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
Sauté shrimp 1 minute per side. Set shrimp aside.
Add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine & juice. Boil, stirring occasionally, until liquid is reduced by two thirds.
Swirl in butter and basil over low heat.
Add shrimp, if needed cook a bit longer to cook shrimp through.
Toss with pasta.
Top with fresh tomatoes & parmesan

Adapted from tons of recipes but I'll attribute it to this one.

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