MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dairy Farmers of Manitoba Garlic Shrimp Linguine
Categories: Seafood, Pasta, Dairy, Wine
Yield: 4 Servings
12 oz (375 g) linguine; dry
1/2 c (125 mL) dry white wine;
- divided
1 tb (15 mL) cornstarch
2 tb (30 mL) butter
1 lb (440 g) raw shrimp; peeled,
- deveined
5 cl Garlic; minced
1/8 ts (0.5 mL) dried red pepper
- flakes or hot sauce
1 3/4 c (425 mL) whipping cream
1 ts (5 mL) garlic powder
1/2 ts (2 mL) salt
1/4 c (50 mL) fresh parsley; chop
+=OR=+
1 tb (15 mL) dried parsley
Cook linguine according to package directions; drain.
Meanwhile, mix 1/4 cup (50 mL) of the wine with cornstarch
until smooth; set aside. In a large skillet, melt butter
over medium-high heat; cook shrimp, garlic, and red pepper
flakes, stirring, for about 5 minutes or just until shrimp
are opaque. Place in bowl; set aside.
Deglaze same pan by pouring remaining wine, scraping up
any brown bits from bottom of pan; bring to a boil. Boil
for about 1 minute or until liquid is reduced by half; add
whipping cream. Immediately whisk in cornstarch mixture;
add garlic powder and salt. Once sauce thickens, reduce
heat to a simmer. Add shrimp mixture with any juices and
parsley; toss to coat. Serve over linguine
Recipe adapted from Dairy Farmers of Canada
From:
http://www.milk.mb.ca/recipes
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