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November 6, 2014

Shrimp Linguine with Barefoot Pinot Grigio

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Trust us on this one. Shrimp + Linguine + Barefoot Pinot Grigio = a match made in food heaven. This simple pasta dish combines some of our most favorite things to create an easy-to-make, weeknight dinner the whole family will enjoy.

For the pasta, heat 2 tablespoons butter in a large pot over high heat. Add two cloves of garlic and saute, stirring constantly, for 1 minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles. While the pasta is cooking, heat 2 tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside. Add the white wine, garlic and sage and cover with a lid. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside.

To finish the dish, add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt and pepper.

 

Shrimp Linguine with Barefoot Pinot Grigio

4 tablespoons butter, divided

4 cloves garlic, minced, divided

1 1/2 lb. jumbo raw shrimp

3/4 cup Barefoot Pinot Grigio

4 cups chicken or vegetable broth

2 cups water

1 lb. whole wheat linguine

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1/4 cup minced fresh sage

1 lemon

Salt and pepper to taste

  1. For the pasta, heat 2 tablespoons butter in a large pot over high heat. Add two cloves of garlic and saute, stirring constantly, for 1 minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
  2. While the pasta is cooking, heat 2 tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 2-3 minutes on each side until the shrimp are cooked through and lightly browned on the outside. Add the white wine, garlic and sage and cover with a lid. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside.
  3. To finish the dish, add the whipping cream, Parmesan, parsley, and the shrimp to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt and pepper. Serves 8.

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