Ingredients for Linguini With Shrimp And Pine Nuts
- Large Shrimp
- Dry White Wine
- Shallot
- Butter
- Salt
- Fresh Ground Black Pepper
- 1 pound linguine pasta
- Extra Virgin Olive Oil
- 1/2 cup pine nuts, toasted
- 4 cloves garlic, minced
- Sweet Red Peppers
- Fresh Basil
- Fresh Oregano
- Cheese
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How to Make Linguini With Shrimp And Pine Nuts
- Roast the red bell pepper: Preheat oven to 400°F (200°C). Halve the pepper, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes, or until skin is blackened. Place in a bowl, cover with plastic wrap, and let cool. Once cool, peel, remove stem and core, and dice.
- Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until lightly golden brown. Set aside.
- Cook the pasta: Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and shallots and cook for 1 minute, or until fragrant. Pour in white wine and let it reduce slightly (about 2 minutes). Stir in heavy cream and simmer for another 2 minutes.
- Add shrimp and vegetables: Add shrimp and roasted red peppers to the sauce. Cook for 2-3 minutes per side, or until shrimp is pink and cooked through.
- Combine and serve: Add cooked linguine to the skillet and toss to coat with the sauce. Add a little pasta water if needed to loosen the sauce. Stir in toasted pine nuts and Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
17g
Fat
24g
Carbs
17g
