Shrimp Linguine in Lemon Butter Sauce

For the past two spring breaks, I have visited my sister in Boston (hi Jen). This year, I switched it up and went to the Outer Banks with my mom for a few days. One of my favorite things about visiting Boston is eating all of the amazing seafood dishes. So I was overjoyed when my mom told me about this recipe. It wouldn’t be spring break without eating my body weight in seafood. This dish was out of this world. I must say, fresh pasta makes a HUGE difference. Something about it just makes it taste 10 times better. Since I always talk about health, I feel like I should mention we were carb loading before a big run the following morning. I should also mention that when it comes to health I am not afraid of carbs. I eat carbs everyday with every meal. I do not think carbs makes something unhealthy. When carbs are covered in a butter wine sauce, they aren’t quite as healthy but I’m on vacation. I should also mention that my mom and I have similar cooking styles in that we don’t measure anything. I tried to make educated guesses, but I would recommend tasting as you go.

You will need:

2 Tbsp Butter

2 cloves minced garlic

1/2 cup white wine (We used Pinot Grigio)

Shrimp (as much as you please)

Lump crab meat (as much as you please)

Fresh linguine

1/4 cup fresh chopped parsley

Optional:

Bread

Directions:

First, brown the mushrooms in butter on medium heat. Season the mushrooms with salt and pepper. Pro tip: never salt mushrooms before you cook them. Always salt them after or they can become rubbery.

fullsizeoutput_1640.jpeg

Then add in the garlic (adding in the garlic after the mushrooms will prevent the garlic from burning and becoming bitter). Add in the shrimp and cook until pink (a few minutes on each side). De-glaze the pan with the white wine and let it reduce. While the wine is reducing, cook the pasta. I used Buitoni fresh linguine.

We also added big pieces of crusty bread to dunk in the remaining sauce at the bottom of the bowl. Toss the bread with olive oil and cook in a 400 degree oven until toasted. Top with fresh Parmesan cheese.

fullsizeoutput_1641

You’re almost done! Toss the pasta and mushroom/shrimp mixture with fresh parsley and lump crap meat. Plate with a big piece of crusty bread and you have a delicious meal.

fullsizeoutput_1645.jpeg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s