With Valentine's Day's coming up, time has come to find an easy and tasteful recipe to prepare. Linguine and shrimp sauce is a mouthwatering recipe that can make a fantastic main dish for a romantic dinner just the two of you.
The beauty of linguine and shrimp sauce is that you won't have to spend the evening in the kitchen as this tasteful recipe doesn't require a long preparation.
In just a few minutes you'll have all the ingredients ready and thirty minutes later the linguine and shrimp sauce is going to be ready. So, let's take a closer eye to this low-simmering recipe.
- 1 lb linguine
- 18 peeled jumbo shrimps (raw shrimps, peeled - I generally keep their tail intact for better manipulation)
- 2 white onions (sliced)
- 8 oz sour cream (preferably low-fat cream)
- 1/4 cup dry white wine
- 4/5 cup grated Emmenthal cheese
- 2 garlic gloves (chopped)
- 2 tablespoons tomato puree
- 1 tablespoon olive oil
- 1 fish stock cube
- salt and pepper to taste
Instructions to prepare linguine and shrimp sauce :
* Pour olive oil in a non-stick skillet and heat on medium heat, once hot, reduce to low heat
* Add onions and chopped garlic and cook slowly until transparent
* Once onions and garlic ready, transfer the ingredients in a covered casserole along with the shrimps, 1/4 cup dry white wine, fish stock cube, salt and pepper
* Simmer until shrimps are cooked
* In the meantime, using a pasta cooker, boil water and pour linguine
* Cook until "al dente" (make sure to follow instructions on the pack).
* Cook until "al dente" (make sure to follow instructions on the pack).
* Add sour cream, tomato puree and grated Emmenthal cheese to the shrimps
* Toss ingredients until smooth and cook on low heat until cheese melts.
* Serve hot!
Here you are: the meal is ready. A dry white wine (such as the one used for the recipe) is going to work fine with the recipe.
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