Sunday, October 10, 2010

Shrimp and Linguini

8 oz gf linguini
1 tablespoon butter or dairy free butter
2 tablespoons extra virgin olive oil
1 large shallot, sliced
1 - 2 tablespoons garlic, minced
8 oz cremini mushrooms, sliced
1/2 cup Pecorino Romano cheese, grated
1 lb medium count shrimp, deveined
1/2 c dry white wine

(1)  Fix linguini according to directions.  Rinse and set aside

(2) Melt butter over medium high heat.  Add olive oil.  Add shallots and cook for 5 minutes.  Add minced garlic.  Cook for 1 minute.

(3) Add sliced mushrooms.  Cook over medium high heat until almost all the liquid from the mushrooms has evaporated (about 20 minutes).

(4) Add shrimp.  Cook for 3 to 5 minutes.

(5) Add dry white wine to deglaze pan.

(6) Toss with linguini noodles.

(7) Stir in grated cheese.  Serve in preheated pasta bowls or on preheated plates with a sprig of fresh basil on the side.

I served this with a fresh salad and some freshly made garlic herb bread.

Notes:  Next time I make this will only use 5 - 6 oz of linguini as I had so much leftover.  Not all the linguini would fit into the pan and toss well at least for me.  For the butter I used Earth Balance's Soy Free, Dairy Free, Gluten Free "butter".  Pecorino Romano is a sheep's milk cheese which is a great substitute for our family.

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