1 pound of linguine
sea salt
1 pound of shrimp
1/4 cup of olive oil
6 cloves of garlic, minced
1/2 cup of white wine
3 tablespoons of butter
1 lemon, juiced
2 tablespoons of parsley
1/2 teaspoons of salt
1/4 teaspoon of black pepper
Begin by bringing a large pot of water to boil.
Prepare all of your ingredients before you add the pasta to the water - the sauteing will go very fast. Peel and devein the shrimp. Mince the garlic and parsley. Juice the lemon.
Add 1-2 tablespoons of salt to the boiling water, then add pasta. Stir the pasta as it cooks to make sure it doesn't stick together. It will cook for about 5 minutes. When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.
Meanwhile, In a large saute pan heated on medium, add olive oil and garlic. Saute for just 30 seconds until the garlic begins to bubble. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces. Add butter. Add shrimp. Cook the shrimp for just a minute, then turn them to cook for 1 more minute*. *If you are using very large shrimp it may take a little longer.
Lower the heat to a low simmer. Add lemon juice, parsley, salt pepper and cooked pasta. Toss together and serve.
Drain pasta in a colander. Do not rinse with water this will remove the pastas natural starches. Mix pasta and shrimp sauce together. Add salt, pepper, and lemon to taste.
My visiting teacher brought me this after I had surgery. LOVE IT!
Recipe courtesy of Christa Sabebin
