Wednesday, September 3, 2008
Shrimp with Linguine
Ingredients
30 - 40 raw peeled shrimp
Linguine
Butter
Olive Oil
Chicken Stock
Dry Vermouth
Neufchatel cheese (less fat) or Cream cheese
Garlic chopped
Onion chopped fine
Red Pepper Flakes
Sea Salt
Parsley
Capers
4 strips of cooked bacon (unless you have prosciutto!)
Shredded Cheese like Asiago (Romano or parmesan would work too!)
Heat a pan on high and drizzle in olive oil. Break up dry linguine into 3 inch lengths and just brown slightly. Add enough chicken stock to just cover and reduce heat to simmer. Add a little sea salt and cook until al dente. Remove from heat and set aside.
In another large saute pan, heat a knob of butter with a good pour of olive oil on medium high heat and sweat the onion. Then add a heaping teaspoon of garlic and swirl around for a moment. Throw in the shrimp and cook for about 30 seconds then immediately pour in a good cup of dry vermouth. Add a good dash of red pepper flakes, sea salt, handful of parsley and tablespoon or so of capers.
Let this reduce down a bit and then add in about half a package of Neufchatel cheese, swirl this around to coat all the shrimp. Now add back in the pasta which has more or less absorbed all the rest of the stock. Rip up the couple of slices of bacon and toss around. Just heat this through and serve in bowls with shredded cheese sprinkled atop. Bon Appetit!!
