Tasty Thursday

Had an OB appointment today, B's doing great, only four and a half more weeks till he's here.  Mommy on the other had has lost a pound since her last appointment, so bring on the carbs.  This sauteed shrimp in white wine over pasta looks amazingly delicious.  I would however, ditch the parsley for cilantro and add crushed red pepper.
1 (1-pound) package whole wheat linguine
1/4 cup Extra Virgin Olive Oil
1 clove garlic, minced
3 tablespoons white wine
1 pint cherry tomatoes, halved
1 pound raw shrimp, peeled and de-veined
1/4 cup Italian flat-leaf parsley, chopped

  1. Bring a large pot of water to a boil. Once boiling, salt water and add pasta. Cook for about 8 minutes, or until al dente.
  2. Meanwhile, in a large saucepan, sauté olive oil and garlic until garlic becomes golden, about 2 minutes. Add white wine and cook for about 2 minutes until the wine has reduced.
  3. Add halved cherry tomatoes to saucepan. Once tomatoes appear soft, about 5 minutes, add shrimp and saute until they turn pink, about 5 minutes.
  4. Drain pasta, reserving 1 cup of pasta water for finishing sauce. Add linguine, parsley and a splash of reserved pasta water in saucepan, tossing together for 2 minutes on medium heat to combine.  Use more pasta water if needed to moisten the sauce.
  5. Salt and pepper to taste.

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