Thursday, May 19, 2005

Linguine with Shrimp and White Wine

Linguine with Shrimp and White Wine (Adapted from Everyday Food)

4 ounces dry linguine
2 tablespoons cold butter, cut into pieces and divided
2 garlic cloves, minced
crushed red pepper flakes, to taste
2/3 cup dry white wine
1/2 pound large shrimp, peeled and deveined
salt and fresh ground black pepper.
1 teaspoon fresh lemon juice
chopped fresh parsley

In a large pot of boiling, salted water, add pasta and cook according to package directions. When done, drain pasta.

Meanwhile, in a small skillet, melt 1 tablespoon butter over medium. Add garlic and a couple pinches of crushed red pepper - cook, stirring, until fragrant, about 1 minute. Increase temperature to medium-high. Stir in wine - cook until it has reduced by a third, about 1 to 3 minutes. Stir in shrimp - season with salt and pepper, then cook until done, about 1 to 2 minutes.

Remove pan from the heat - stir in lemon juice and remaining butter. Drain cooked pasta and place into the pan, tossing well to combine. Serve with fresh parsley scattered over the top.

Makes 2 servings.

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