Thursday, January 24, 2013

Easy Shrimp Linguine

I was planning to make Taste of Home's Velvet Shrimp for dinner tonight.  But we got home late from the park, and in the process I totally goofed on the recipe here and there, so I just decided to wing it and make my own.  Boy was it delicious!  I had to rush to the computer to jot down the recipe as it will definitely go in our regular rotation.
Easy Shrimp Linguine
(Inspired by Taste of Home's Velvet Shrimp)

1 lb shrimp, peeled and deveined
1 box linguine
1 Tbsp butter
5 green onions, finely sliced
2 cloves of garlic
1 tsp Cavendar's Greek Seasoning
Salt & Pepper
1/4 cup white wine
2 cups fat free half and half
2 Tbsp flour

Cook the linguine according to the directions to al dente.

In a skillet over medium heat, melt the butter, and cook until it is just turning brown.  Add green onions, and cook for 1 minute.  Add the Greek seasoning and a pinch of salt & pepper.  Add shrimp and garlic, and cook, stirring occasionally for 2-3 minutes or until the shrimp is pink.  Remove the shrimp from the pan.  Pour the white wine into the pan, and scrape the brown bits from the bottom.  When the wine starts to bubble, stir in the half and half and flour with a whisk until it's well combined.  Cook over medium heat stirring occasionally until the sauce is bubbly and has thickened.  Stir the shrimp back in, and serve over the linguine topped with shredded parmesan cheese.

Next time I will toss in a good amount of fresh spinach right at the end.

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