Recipe by William (Uncle Bill) Anatooskin
This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce.
Top Review by VeggiesPhorMe
Wow! I didn't even read the first review posted on this recipe, and the first thing I said to my husband once we sat down and tasted this was "Next time we have company, this is definitely what I'm making." It's a fantastic blend of flavors and so nicely light on the palate, yet robust in flavor. Really great. So pleased. I was only looking for something light for lunch when I stumbled over this, and ended up using onions instead of shallots, green instead of red pepper (which I didn't expect to be so great, but was proved wrong...) and dried herbs (mixed into the sauce before serving) instead of fresh. So even if you don't have all the freshest stuff, this flavor is just awesome. Thanks so much for posting it!
- 1 lb raw large shrimp, tails
- 2 cups dry white wine
- 1⁄2 cup finely chopped shallot
- 2 tablespoons chilled butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 12 ounces linguine
- 1 tablespoon salt
- 5 tablespoons extra virgin olive oil, divided
- 1⁄2 cup pine nuts, lightly toasted
- 2 cloves garlic, finely chopped
- 2 large sweet red peppers, seeded and juliened
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1⁄2 cup freshly grated padano cheese (optional)
Directions See How It's Made
- Shell, devein and butterfly shrimp; set aside.
- In a saucepan, combine wine and shallots and bring to boil over high heat.
- Boil until reduced to 2/3 cup, stirring occasionally.
- Reduce heat to low and whisk in butter.
- Remove pan from heat when bubbles appear on surface.
- Season with salt and pepper.
- Keep sauce warm over very low heat until ready to serve.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
- Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
- While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
- Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
- Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
- Drain pasta well and transfer to a large platter or a bowl.
- Spoon sauce and prawn mixture over pasta and gently toss to coat well.
- Sprinkle with basil and oregano, toss lightly.
- Sprinkle grated Padano cheese on each serving.
- Spinach fettucine is another pasta that is great in this recipe.