LINGUINI with SHRIMP and PINE NUTS

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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