Linguine With Shrimp and Cheddar Cheese
"This is in no way traditional Italian cooking, but who cares? Adapted from a Tillamook booklet, and credited to Marcel Lasheme of Jakes Restaurant in Portland, Oregon. The shrimp are cooked in the shells, but if you want to remove the shells I won't stop you. Number of servings is an estimate."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 8 ounces linguine (precooked weight)
- salt water (for cooking)
- 2 tablespoons olive oil, divided
- 1 tablespoon shallot, chopped
- 1 cup light cream
- 6 ounces cheddar cheese, grated (Tillamook preferred)
- salt
- pepper
- 1 lb medium shrimp, deveined
- 1 tablespoon Dijon mustard
- 1 ounce sherry wine
directions
- Cook the linguine in boiling salted water until al dente.
- Meanwhile, heat 1 tablespoon oil in a saute pan.
- Add shallots and cook for one minute over medium heat.
- Add cream and bring just to a boil.
- Reduce heat to low.
- Slowly stir in the cheese, a little at a time.
- Add salt and pepper to taste and let simmer.
- In a separate saute pan, heat remaining oil.
- Add shrimp and heat slightly.
- Stir in mustard and sherry.
- Drain linguine.
- Add linguine to cheese sauce and mix well.
- Divide linguine mixture onto serving plates.
- Top with shrimp and serve immediately.
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