Maries Creamy White Wine Linguine With Shrimp Recipes

SHRIMP LINGUINE WITH WHITE WINE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
• Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
• Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
• Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
• Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
• Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
• Return shrimp to the pan and toss to coat.
• Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
• Add cooked pasta to the pan with the sauce and stir to coat.
• Serve immediately.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

SEAFOOD LINGUINI WITH WHITE WINE SAUCE

Steps:

• Cook linguini according to package directions.
• In a large skillet over medium heat, warm the olive oil.
• Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
• Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
• Add the white wine and bring to a boil.
• Reduce heat and simmer for another 3-5 minutes until wine reduces.
• Add scallops, remaining 1 tbsp of butter and lemon zest.
• Cook sea scallops for another couple minutes until just warmed through.
• Season with salt and pepper to taste.
• When pasta is cooked , drain and add to a large serving bowl.
• Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
• I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

MARIE'S CREAMY WHITE WINE LINGUINE WITH SHRIMP

Steps:

• Over medium heat, melt butter and add shrimp.
• Saute for about 2 minutes, then add garlic and cook for 1 more minute, being careful not to brown garlic.
• Remove ingredients from pan and set aside; increase heat to medium high and then add wine and chicken broth.
• Cook to reduce liquids.
• Meanwhile cook linguine according to directions on package and drain well.
• Add cream to sauce, then add shrimp back to pan.
• Add linguine to sauce and then add Parmesan cheese.
• Stir until sauce thickens.
• Add black pepper to taste.