ROASTED GARLIC SHRIMP PASTA
This quick and elegant meal is a restaurant favorite. You needn’t chop a single clove of garlic for it – let our Roasted Garlic Chardonnay Oil add the flavor without the mess. Enjoy with a crisp white wine like Sauvignon Blanc.
|3||Tbsp||Apres Vin Roasted Garlic Chardonnay Oil|
|3||Tbsp||Shallots, peeled & finely diced|
|0,25||tsp||Red pepper flakes|
|4||cup||Jumbo or Colossal Shrimp, peeled and deveined|
|3||Tbsp||White wine vinegar|
|1||lb||Linguine, regular or whole wheat|
|4||Tbsp||Parsley, stemmed and finely chopped|
- Heat 1 Tbsp of the Apres Vin Roasted Garlic Chardonnay Oil over medium heat in a large, deep frying pan. When a drop of water flicked into the pan sizzles, the oil is ready.
- Add the shallots and the red pepper flakes and cook for 1 minute.
- Add the shrimp to the pan and cook until they are opaque and pink on both sides, about 2 minutes total for Jumbo shrimp or 3 minutes total for Colossal shrimp.
- While the shrimp are cooking, fill a large stockpot with 4 quarts of water and place over high heat to boil.
- Add the white wine vinegar and the water to the shrimp in the frying pan and cook for 1 minute.
- Cover the frying pan and remove it from the heat.
- Stir the linguine into the stockpot of boiling water and cook it for 10 – 12 minutes or until it is tender.
- Drain the linguine and return it to the stockpot.
- Return the frying pan to the stovetop over medium-low heat. Add the butter, the remaining 2 Tbsp of the Apres Vin Roasted Garlic Chardonnay Oil, and the parsley and stir for 30 seconds.
- Toss the cooked pasta with the shrimp sauce and serve immediately.
PREPARATION TIME: 20 minutes
COOKING TIME: 15 – 20 minutes
YIELD: 8 cups, serves 4 -6
Preparation time20 minutes
Degree of difficultyNormal
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