Recipe by Dawnab
Pico de Gallo adds a flavor to this dish that is unique, the garlic and jalapeños blend very nicely. I purchase the pico de gallo in the vegetable section of our supermarket, but there are several good recipes here on Zaar also
Top Review by Just Call Me Martha
Nice dish. I made this exactly as per the recipe. We found that the sauce didn't thicken much and at first seemed rather bland. Once the dish sat for a few minutes and the flavours of the sauce, the pico de gallo and the lemon melded, it was very good. I would suggest letting the sauce cool down for 5 minutes or so before serving atop the pasta.
- 1 lb shrimp, peeled and uncooked
- 1⁄2 cup unsalted butter
- 4 ounces olive oil
- 6 garlic cloves, peeled and finely chopped
- 1⁄4 cup white wine
- 1⁄4 cup heavy cream
- 1 cup pico de gallo
- 12 ounces linguine, cooked
Directions See How It's Made
- Over medium low heat, heat butter and oil in a deep skillet.
- Add garlic and cook one minute.
- Add cream and wine, bring to a low simmer, allow to reduce for about 10 minutes.
- Add shrimp, cook on one side 2 minutes, turn and cook an additional 2 minutes or until shrimp are no longer opaque.
- Serve over cooked pasta and top with pico de gallo.
- Optional: Squeeze fresh lemon over top.