Linguine With Vermouth and Orange-Scented Shrimp |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In ' The Working Cook' by Tara Duggan Ingredients:
1 lb linguine |
1 tablespoon extra virgin olive oil |
4 garlic cloves |
1 1/2 lbs medium shrimp or 1 1/2 lbs rock shrimp, peeled and deveined |
10 fresh basil leaves, coarsely chopped, plus more leaves for garnish |
1 tablespoon minced orange zest |
1 cup dry vermouth |
1/2 cup low sodium chicken broth |
1 lemon, juice of |
1/2 cup light cream or 1/2 cup whipping cream |
2 tablespoons unsalted butter |
salt |
freshly ground black pepper |
Directions:
1. Fill a big pot with salted water, cover, and bring to a boil.
2. cook the pasta according to package directions; drain the pasta, reserving 1/2 cup of the cooking water.
3. While the pasta is cooking, heat the olive oil in a saute pan over medium heat; add in the garlic and cook for 1 minute.
4. Add in the shrimp, basil, and orange zest; cook just until the shrimp turn pink, turning the shrimp once, about 2 minutes total.
5. Remove the shrimp mixture from the pan and keep warm.
6. Add the vermouth, chicken broth, and lemon juice and deglaze the pan, stirring to scrape up any bits that may have stuck to the bottom.
7. Increase heat to high and cook until the liquid is reduced by about 1/3, about 5 minutes.
8. Decrease the heat to low, stir in the cream, and simmer gently until thickened, about 2 minutes.
9. Whisk in the butter and season the sauce with salt and pepper.
10. Return shrimp to pan, then add the pasta and stir over low heat until incorporated, about 1 minute.
11. Add a little bit of the reserved pasta water to thin the sauce, if necessary.
12. Serve in pasta bowls and garnish each serving with basil leaves.
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