Lemon, White Wine & Herb Shrimp


1 1/2 lbs shrimp, peeled & deveined {U21}
4 cloves garlic, sliced
1 cup white wine
juice of 1/2 a lemon
6 Tbsp herbed butter
1 Tbsp olive oil
1/2 lb linguini, cooked to al dente, tossed with a little olive oil


For those shrimp, rinse and pat dry with a paper towel. You can leave the tails on or remove them, I removed them here for ease of eating but I do prefer the look with them on.
Heat a large sauté pan over medium low heat. Add the olive oil and garlic. Cook until fragrant.
Add in the white wine, simmer and allow to reduce by half.
Lower the heat to low, stir in the butter. Season with salt and pepper. Melt the butter and allow to cook on low for 10 minutes.
Stir in the shrimp and cook until pink & translucent, about 3-4 minutes per side, total 6-8 minutes.
Stir in the fresh lemon juice at the end.
Plate up some linguini, add shrimp on top of the pasta and pour some of that fantastic sauce over top.


Shrimp are fantastic; they cook up so quickly and will take on flavor wonderfully! The sauce here is simply a little olive oil, garlic, white wine, lemon and herbed butter. Are you drooling yet? You should be.

You can make the sauce a bit ahead of time and then when its time for the main course warm the sauce back up, toss in the shrimp and cook for just 6-8 minutes. I have it over whole grain linguini but you can leave out the pasta to lighten up the dish if you’d like. Along side there, some simple broccolini tossed with olive oil, salt and pepper. If you’ve never had broccolini, give it a try, its got a milder taste then broccoli and is more delicate.


Tuesday, February 11, 2014 - 8:29pm


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