Tuesday, April 12, 2011

Springtime Shrimp Linguine

There's only one thing more awesome about this dish than its tastiness, and that's its speed of preparation.  This recipe took about 25 minutes from first chop to first bite, making it the perfect after work dish. I altered the recipe to suit our tastes by adding chopped tomato and green onions.

Quick tip:  We're not wine drinkers.  I always keep mini bottles of white wine on-hand for cooking so that it's always available but won't go to waste.

Adapted from Allrecipes


4 oz linguine
1 tsp olive oil
2-3 cloves garlic, minced
4 mushrooms, sliced thin
1/2 cup chicken broth
1/4 cup white wine
1/2 lemon, juiced
1/2 lb shrimp
2 tbs butter
1 small greenhouse or roma tomato, squeezed to remove seeds and juice, diced
1 bunch green onions, cut finely
1/4 tsp dried oregano
1/4 tsp dried basil
Dash red pepper flakes
Salt and pepper to taste


1. Boil and drain linguine.

2. Saute garlic and mushrooms in oil over medium heat for about a minute. Mix in broth, lemon juice, and spices. Simmer until reduced by 1/2.

3. Add shrimp and butter. Cook until shrimp is done. Add tomato and green onions; stir to combine.  Add salt and pepper if necessary.  Serve over the linguine.
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