Garlic Shrimp Linguine In Cream Wine Sauce
Created by CBTruelly on October 23, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #6842
Ingredients
- 12 ounces dry linquine pasta
- 1 1/4 to 1 1/2 cups dry white wine
- 1 tablespoons cornstarch
- 1 tablespoon butter
- 1 pound fresh shrimp (large size, peeled and deveined)
- 4 garlic cloves, minced (large cloves, or 5 medium)
- 1 red bell pepper (cut in thin strips, med pepper)
- 1/4 teaspoon red pepper flakes
- 3/4 cup heavy cream (whipping cream)
- Salt and pepper
- 2 tablespoons Parmesan cheese (or more to your taste)
How to Make
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Step 1: Cook linguine according to package directions until al dente; drain. Meanwhile, mix 2 tablespoons of the wine with cornstarch until smooth; set aside.
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Step 2: In skillet, melt 1 tablespoon butter over medium-high heat; cook shrimp, garlic, red pepper and red pepper flakes, stirring, for about 5 min or just until shrimp are opaque. Place in bowl; set aside.
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Step 3: Pour remaining wine into same pan; bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 minutes or until liquid is reduced by half; add whipping cream and return to boil. Whisk in cornstarch mixture; boil for 1 minute.
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Step 4: Add shrimp mixture with any juices and toss to coat. Boil for 1 min or until sauce is thickened and shrimp are hot. Add salt and pepper, then mix in Parmesan cheese. Serve over linguine.
Nutritional Facts
- Serving Size: 1 (345.5 g)
- Calories 536.9
- Total Fat - 14.9 g
- Saturated Fat - 7.8 g
- Cholesterol - 183.2 mg
- Sodium - 711.7 mg
- Total Carbohydrate - 74.8 g
- Dietary Fiber - 10.3 g
- Sugars - 1.7 g
- Protein - 23.9 g
- Calcium - 124.8 mg
- Iron - 1.6 mg
- Vitamin C - 49.1 mg
- Thiamin - 0.3 mg