A very tasty pasta dish that can be prepared in the time that it takes to boil the water and cook the linguine.
White Shrimp Sauce
2 tbs. butter
3 garlic cloves, finely minced
1 small onion, chopped
1 shallot, chopped
pinch sage
2 oz. white wine
1 cup whipping cream
2 oz. chicken stock
1 lb. small or medium shrimp, peeled and deveined
1 lb. linguine, cooked and drained
3 garlic cloves, finely minced
1 small onion, chopped
1 shallot, chopped
pinch sage
2 oz. white wine
1 cup whipping cream
2 oz. chicken stock
1 lb. small or medium shrimp, peeled and deveined
1 lb. linguine, cooked and drained
In a saucepan or wok on medium heat melt the butter and add the garlic, onion, and shallot and sauté for a few minutes until the onion is softened.
Add the sage, wine, cream and chicken stock and simmer for 10 minutes or until slightly thickened.
Add the shrimp and cook until the shrimp turn pink, about 3 minutes.
Add the cooked linguine to the pan and toss to coat. Allow to sit for a few minutes, then toss the linguine again and serve.
2 comments:
Shrimp and angel hair is a staple at our house, but I'll have to try your recipe for a richer dish. The challenge is always coinciding the pasta being done and drained and the shrimp being ready so they can be combined while the pasta's still hot.
Hello Dave,
With this dish letting the pasta sit in the sauce on a low simmer for a few minutes allows the sauce to thicken and to absorb into the pasta. Let me know how it turns out if you make it.
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