August 4, 2015

Recipe: Shrimp Linguine w/ Lemon Garlic Butter & White Wine Sauce

Ah-may-zing. I feel like I say that about most of the recipes I post on here, but I really only post recipes that I love (and my family loves too), and the second this yumminess hit my palette, I instantly wanted more.

Rich, delicious, yet light (I know, rich and light in the same sentence doesn't make sense) and full of flavour. Garlic, butter, lemon, white can you go wrong with this dish??

My 2.5 year old gobbled this up and it's not a common flavour that most kids would enjoy. Keep on reading after the jump for the recipe!

  • Linguine, cooked
  • 4 tbs unsalted butter
  • 4 garlic cloves, minced
  • ¼ sweet onion, finely chopped
  • 1 lbs shrimp, peeled & deveined
  • ½ lemon, juiced and zested
  • ½ cup white wine
  • ¼ cup fresh parsley, chopped
  • Salt & pepper to taste
  • Parmesan cheese (garnish)
  • Lemon slices (garnish)

      1. Cook pasta according to package.
      2. While pasta is cooking, heat the butter in a large skillet over medium heat. Sauté the garlic for 2 minutes. Add the onion, a sprinkle of salt and continue to sauté for 2 more minutes until the onion is soft.
      3. Add the shrimp and a dash of salt & pepper and cook until the shrimp turns pink, about 4-6 minutes.
      4. Add the white wine and lemon juice and cook for 2 more minutes.
      5. If you want a slightly thicker sauce, add in 1-2 tsp of cornstarch and simmer for a few minutes.
      6. In a large mixing bowl, add the pasta, shrimp sauce and salt & pepper to taste, stirring to combine. Add the zest of the lemon and the fresh parsley and stir again.
      7. Garnish with parmesan cheese and lemon slices.

      Happy cooking!