Linguine with Garlic and Black Pepper Shrimp
This pasta dish is a testament to the fact that when you have fresh ingredients, a simple preparation can create a truly spectacular meal. We used lots of garlic and black pepper, freshly squeezed lime juice and butter to flavor our juicy jumbo shrimp and make a light sauce to coat the linguine. Serve with a salad and a glass of fruity Chardonnay from Australia or South America.
- 10 ounces fresh linguine
- 1 lb large shrimp (16/20), peeled and deveined
- 3 tablespoons butter, divided
- 3 tablespoons olive oil
- 5 cloves garlic, very finely chopped
- 1/4 cup dry white wine
- Juice of 2 limes (about 1/4 cup)
- 1 teaspoon freshly ground black pepper (more or less to taste)
- 4 lime wedges
Bring a large pot of salted water to a boil. Add the shrimp and par-cook for 2 minutes. Remove with a slotted spoon and plunge into cold water to stop the cooking process. Drain well and set aside. Bring the water back to boiling for the linguine.
While the linguine cooks, heat 2 tablespoons of the butter along with the olive oil in a heavy skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened, 3 to 4 minutes.
At the same time, cook the linguine according to the package directions, drain and set aside.
Increase the heat on the skillet to medium-high, add the wine and cook until partially evaporated, 1-1/2 minutes. Add the shrimp and toss to coat with the butter-garlic-wine mixture. Continue to sauté the shrimp until cooked through, 1 to 2 minutes. Add the lime juice and black pepper and combine well. Add the remaining tablespoon of butter, coat the shrimp well and remove from the heat.
Quickly transfer the shrimp to a plate and add the cooked linguine to the sauce in the pan. Toss thoroughly and plate 4 individual servings. Top each with a portion of shrimp and serve with a lime wedge.
Makes 4 servings
For a non-alcoholic version, replace the wine with low-sodium chicken broth.