Linguine With Vermouth and Orange-Scented Shrimp
- Ready In:
- 56mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb linguine
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves
- 1 1⁄2 lbs medium shrimp or 1 1/2 lbs rock shrimp, peeled and deveined
- 10 fresh basil leaves, coarsely chopped, plus more leaves for garnish
- 1 tablespoon minced orange zest
- 1 cup dry vermouth
- 1⁄2 cup low sodium chicken broth
- 1 lemon, juice of
- 1⁄2 cup light cream or 1/2 cup whipping cream
- 2 tablespoons unsalted butter
- salt
- freshly ground black pepper
directions
- Fill a big pot with salted water, cover, and bring to a boil.
- cook the pasta according to package directions; drain the pasta, reserving 1/2 cup of the cooking water.
- While the pasta is cooking, heat the olive oil in a saute pan over medium heat; add in the garlic and cook for 1 minute.
- Add in the shrimp, basil, and orange zest; cook just until the shrimp turn pink, turning the shrimp once, about 2 minutes total.
- Remove the shrimp mixture from the pan and keep warm.
- Add the vermouth, chicken broth, and lemon juice and deglaze the pan, stirring to scrape up any bits that may have stuck to the bottom.
- Increase heat to high and cook until the liquid is reduced by about 1/3, about 5 minutes.
- Decrease the heat to low, stir in the cream, and simmer gently until thickened, about 2 minutes.
- Whisk in the butter and season the sauce with salt and pepper.
- Return shrimp to pan, then add the pasta and stir over low heat until incorporated, about 1 minute.
- Add a little bit of the reserved pasta water to thin the sauce, if necessary.
- Serve in pasta bowls and garnish each serving with basil leaves.
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