Seafood Linguine Recipe
Now you can make great Seafood Linguine by following this recipe. I have a weakness for Pasta, thus I prepare this recipe often. Seafood Linguine as a Main Dish never fails to impress. Once you try out this Seafood Linguine recipe, don't forget to inform me what you think about it .
Ingredients
2 cups sliced fresh mushrooms (about 6 ounces)
4 shallots or green onions, finely chopped
1/2 cup butter or margarine
11/2 cups Madeira wine
1 tablespoon tomato paste
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1/4 teaspoon salt
Dash freshly ground black pepper
10 ounces linguine, spaghetti, or other pasta
11/2 pounds fresh or frozen shelled shrimp
4 beaten egg yolks
11/2 cups whipping cream
Fresh tarragon sprigs (optional)
Directions
In a 10-inch skillet cook mushrooms and shallots or green onions in the butter or margarine, uncovered, over medium high heat for 4 to 5 minutes or till vegetables are tender but not brown.
Remove with slotted spoon.
Set aside.
Stir wine, tomato paste, tarragon, salt, and pepper into butter in the skillet.
Bring to boiling; boil vigorously about 10 minutes or till mixture is reduced to 1/2 cup.
Meanwhile, cook pasta according to package directions.
Drain and keep warm.
Add fresh or frozen shrimp to boiling water; return to boiling.
Reduce heat and simmer for 1 to 3 minutes or till shrimp turn pink.
Drain shrimp and keep warm.
In a small mixing bowl stir together the egg yolks and whipping cream.
Stir in the wine mixture.
Return to skillet.
Cook and stir till thickened.
Stir in the shrimp and the mushroom mixture; heat through.
Season to taste with salt and pepper.
Toss with the cooked pasta.
Transfer to a serving platter.
Garnish with fresh tarragon sprigs, if desired.
Remove with slotted spoon.
Set aside.
Stir wine, tomato paste, tarragon, salt, and pepper into butter in the skillet.
Bring to boiling; boil vigorously about 10 minutes or till mixture is reduced to 1/2 cup.
Meanwhile, cook pasta according to package directions.
Drain and keep warm.
Add fresh or frozen shrimp to boiling water; return to boiling.
Reduce heat and simmer for 1 to 3 minutes or till shrimp turn pink.
Drain shrimp and keep warm.
In a small mixing bowl stir together the egg yolks and whipping cream.
Stir in the wine mixture.
Return to skillet.
Cook and stir till thickened.
Stir in the shrimp and the mushroom mixture; heat through.
Season to taste with salt and pepper.
Toss with the cooked pasta.
Transfer to a serving platter.
Garnish with fresh tarragon sprigs, if desired.
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