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.
For a non-alcoholic version, replace the wine with low-sodium chicken broth.