Thin Pasta with Shrimp, Red Peppers and Pine Nuts Recipe
Ingredients
| Linguine or tagliolini - 8 ounce | ||
| White wine | 3/4 Cup (16 tbs) | |
| Shallots or onions - 1/4 cup, chopped | ||
| Butter | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Shrimp | 8 Ounce | |
| Pepper red | 1 To taste | |
| Garlic | 1 Clove (5gm), crushed | |
| Pine nuts | 1/3 Cup (16 tbs), toasted | |
| Basil | 1 Tablespoon, dried | |
| Oregano | 1 Tablespoon, dried | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
2. To prepare the sauce, in a small saucepan, bring wine and shallots to a boil, reduce heat and simmer for 5 minutes.
3. Remove from heat, gradually whisk in butter, set aside and keep warm.
4. In a large skillet, heat oil over high heat cook shrimp, red pepper strips, garlic and pine nuts just until shrimp turns pink, about 2 minutes.
SERVING
5. Toss drained pasta with shrimp mixture and wine sauce and serve.
1. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
2. To prepare the sauce, in a small saucepan, bring wine and shallots to a boil, reduce heat and simmer for 5 minutes.
3. Remove from heat, gradually whisk in butter, set aside and keep warm.
4. In a large skillet, heat oil over high heat cook shrimp, red pepper strips, garlic and pine nuts just until shrimp turns pink, about 2 minutes.
SERVING
5. Toss drained pasta with shrimp mixture and wine sauce and serve.
Chef
