Linguine with Shrimp

Linguine with Shrimp

 

Tagged:
chvies, dinner party, heavy cream, lemons, linguine or fettuccine, olive oil, pasta recipe, seafood, shrimp, shrimp recipe,

Linguine with Shrimp recipe. This creamy pasta dish is quite rich. Paired with a large, simple salad, such as butter lettuce with Champagne vinaigrette or mixed baby salad greens and cubed avocado with white wine vinaigrette, this recipe is elegant enough for a dinner party.

Recipe courtesy of Williams-Sonoma

 

Ingredients

2 lemons
1 cup heavy cream
1 pound small shrimp, peeled and deveined
1 tablespoon minced fresh chives
2 tablespoons salt, plus more, to taste
1 pound linguine or fettuccine
1 tablespoon olive oil
Freshly ground white pepper, to taste

Preparation

Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil.
In a small bowl, combine the shrimp, lemon juice and chives; set aside.
Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes.
Add the warm cream to the pan and season the sauce with salt and white pepper.
Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.