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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is our adaption from a recipe from the red crustacean. Ingredients:
1/3 cup olive oil |
3 garlic cloves, minced |
2/3 cup chicken broth |
1/3 cup white wine, dry |
1 cup heavy cream (whipping) |
1/2 cup parmesan cheese, freshly grated |
1 tablespoon lemon juice |
1 tablespoon parsley, chopped |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1 (8 ounce) package linguine, cooked and drained |
1 lb shrimp, peeled, deveined, tails removed (optional) |
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add garlic; reduce heat to low.
3. Simmer until garlic is tender.
4. If adding shrimp, add to skillet and cook over medium-low heat until opaque.
5. Remove shimp; reserve liquid in pan.
6. Add chicken broth; bring to a boil.
7. Add wine; cook over medium-high heat 3 minutes, stirring constantly.
8. Reduce heat to low; add cream, stirring constantly.
9. Add cheese; stir until smooth.
10. Cook until thickened.
11. Add shrimp to sauce. Heat through.
12. Add lemon juice, parsley, basil, and oregano.
13. Pour over linguine in bowl; toss gently to coat.
14. Serve with additional grated parmesan cheese, if desired.
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