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Shrimp and Garlic with Linguini |
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Photo Not Supplied
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| Course |
Snacks |
| Cuisine |
American |
| Occasion |
All Ocasions |
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| Category |
Seafood |
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Method |
Stirfly |
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Serves |
3 |
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Ingredients : |
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2 tablespoons grape seed oil or other neutral oil, divided 24 large shrimp, peeled and deveined 2 cups sliced mushrooms Kosher salt and fresh-ground black pepper, to taste ¼ cup white wine 12 cherry tomatoes, halved, or 24 grape tomatoes 1/4 cup sliced scallions 1 pound dry linguine, cooked according to package directions 1/2 cup Legal Sea Foods Garlic Butter or purchased garlic butter 1 tablespoon fresh-squeezed lemon juice ¼ cup chopped Italian parsley
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| How to Prepare : |
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- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add shrimp in batches and cook well on both sides. Remove each batch to a plate and season with salt and pepper.
- Using the same pan, heat remaining 1 tablespoon oil and add mushrooms. Cook over medium heat until browned. Season with salt and pepper. Return shrimp to pan. Add white wine and se a wooden spoon to scrape any browned bits from the bottom of the pan.
- Add tomatoes and scallions to pan and toss well. Add pasta and garlic butter to pan, toss. Add lemon juice. Turn off heat and continue tossing to incorporate butter and pasta with pan sauce. Add parsley, adjust seasoning and toss to combine. Divide among plates.
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