Inspired by a recipe in Food
Network Magazine, Barry prepared this recipe when our niece was here
recently. Normally he makes Shrimp Scampi since Erin loves shrimp but this was a nice variation.
Linguine with Shrimp
and Cannolini Beans 4 servings
Kosher salt
8 ounces linguine
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 (14 oz.) can cannellini white beans, drained and rinsed
2 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
3/4 pound medium shrimp, peeled and deveined
1/2 cup dry white wine
Grated zest and juice of 1/2 lemon
1/2 cup fresh parsley, roughly chopped
Salt & pepper to taste
Additional olive oil for drizzling
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 2/3 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over high heat.
- Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
Onions are almost translucent and red pepper and garlic have been added. - Add the beans, garlic and red pepper flakes; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes.
- Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.
Above -- Shrimp just added.
Below -- Shrimp after being cooked 3 minutes. - Add the wine and cook until slightly reduced, about 2 minutes.
- Add the pasta and lemon zest and juice to the skillet and toss to coat.
- If needed, gradually add the reserved cooking water as needed to loosen.
- Add the parsley, season with salt and pepper and toss.
- Drizzle with olive oil and serve.
We served the pasta with Olive Garden's salad & copycat dressing
Recipe without photos . . .
Linguine with Shrimp and Cannolini Beans 4 servings
Kosher salt
8 ounces linguine
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 (14 oz.) can cannellini white beans, drained and rinsed
2 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
3/4 pound medium shrimp, peeled and deveined
1/2 cup dry white wine
Grated zest and juice of 1/2 lemon
1/2 cup fresh parsley, roughly chopped
Salt & pepper to taste
Additional olive oil for drizzling
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 2/3 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over high heat.
- Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
- Add the beans, garlic and red pepper flakes; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes.
- Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.
- Add the wine and cook until slightly reduced, about 2 minutes.
- Add the pasta and lemon zest and juice to the skillet and toss to coat.
- If needed, gradually add the reserved cooking water as needed to loosen.
- Add the parsley, season with salt and pepper and toss.
- Drizzle with olive oil and serve.
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