Shrimp Linguine With Basil-Garlic Butter

"I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh herb in this dish. Serve with a good crusty bread, green salad and a nice white wine."
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat the oil in a skillet.
  • Add the shrimp and cook until just pink.
  • Add the garlic, basil and butter.
  • Saute just until butter is slightly melted.
  • Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
  • Add cooked Linguini to pan and toss to coat.
  • Garnish with fresh parsley.

Questions & Replies

  1. I add sun dried tomato chopped into small pieces! Adds a little color, and flavor!
     
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Reviews

  1. Love this recipe! I add a little sun dried tomatoes cut into little pieces. Adds color, and flavor!
     
  2. I’ve made this recipe many times. Its so easy and very tasty! I double the garlic, season my shrimp before cooking and add a good cheese like Parmigiana Reggiano at the end!
     
  3. This dish is too bland. While it could be acceptable on a night when you lack time and need something quick, it is definitely not something for a special dinner or for entertaining. In any case, it lacks zing and needs something such as lemon juice or whipping cream for flavor (maybe some diced tomatoes?). Otherwise, it is simply too bland. Sorry but this recipe won't be repeated in our household.
     
  4. This was a good dish. I have to admit that I didn't have fresh basil, and had to use basil from the spice rack. However, my husband doesn't care for too much fresh basil anyway. I had to add a little salt, some fresh lemon juice, and red pepper flakes to add some flavor to the sauce. I also tossed in some pine nuts. I would have preferred a bit more sauce in the dish. I would probably even double the sauce for a second go around (and I'll use fresh basil, too).
     
  5. I only used 1/2 lb. of shrimp, but other than that, made the recipe as stated. The next time, I'll probably use less linguine or double the sauce. DH and I both thought it was a bit dry, but it was delicious.
     
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RECIPE SUBMITTED BY

I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels! Participation & Awards: These are some of the fun games and clubs here at Zaar. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i161.photobucket.com/albums/t237/akplongmeadow/ZWT3b.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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