LINGUINI with SHRIMP and PINE NUTS
"This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce."
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 lb raw large shrimp, tails
- 2 cups dry white wine
- 1⁄2 cup finely chopped shallot
- 2 tablespoons chilled butter
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 12 ounces linguine
- 1 tablespoon salt
- 5 tablespoons extra virgin olive oil, divided
- 1⁄2 cup pine nuts, lightly toasted
- 2 cloves garlic, finely chopped
- 2 large sweet red peppers, seeded and juliened
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1⁄2 cup freshly grated padano cheese (optional)
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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Reviews
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This was absolutely delicious! The only thing I did differently was use dried spices but it did not make too much difference. I will be making this one again.
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Wow! I didn't even read the first review posted on this recipe, and the first thing I said to my husband once we sat down and tasted this was "Next time we have company, this is definitely what I'm making." It's a fantastic blend of flavors and so nicely light on the palate, yet robust in flavor. Really great. So pleased. I was only looking for something light for lunch when I stumbled over this, and ended up using onions instead of shallots, green instead of red pepper (which I didn't expect to be so great, but was proved wrong...) and dried herbs (mixed into the sauce before serving) instead of fresh. So even if you don't have all the freshest stuff, this flavor is just awesome. Thanks so much for posting it! -
My family absolutely loved this dish. They asked me to make it again 2 days later! It was so flavorful and I loved the pine nuts in it. Thanks for posting.
Tweaks
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Wow! I didn't even read the first review posted on this recipe, and the first thing I said to my husband once we sat down and tasted this was "Next time we have company, this is definitely what I'm making." It's a fantastic blend of flavors and so nicely light on the palate, yet robust in flavor. Really great. So pleased. I was only looking for something light for lunch when I stumbled over this, and ended up using onions instead of shallots, green instead of red pepper (which I didn't expect to be so great, but was proved wrong...) and dried herbs (mixed into the sauce before serving) instead of fresh. So even if you don't have all the freshest stuff, this flavor is just awesome. Thanks so much for posting it!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
