A delicious but simple entrée is enhanced with a touch of white wine.
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8 ounces uncooked linguine
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons finely chopped fresh garlic
1/2 teaspoon dried parsley flakes
1/2 cup dry white wine
16 ounces medium (31 to 35 count) raw shrimp, peeled, deveined
1/4 cup shredded Parmesan cheese
*Substitute 1/4 cup chicken broth.
Cook pasta according to package directions. Drain; keep warm. Set aside.
Melt butter in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 7-9 minutes or until shrimp are pink.
Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with cheese.
Explore reviews fromour online community
Simple and wonderful! I added some thin sliced red pepper, asparagus tips, and halved cherry tomatoes to sauce. Also made it once with veal scallopiini instead of shrimp. Delicious!
If you rate cooks, I wouldn't make the top ten million. This meal was so simple and delicious I may have improved my status. I was going to use frozen shrimp, but I decided to go by the recipe and actually cook fresh shrimp (for the first time). If I can do it, anyone can. I made it for me and my grandson and he asked for seconds (another first)!