- Walla Walla’s Doubleback making its own identityPosted 3 hours ago
- Charles Smith reshapes Washington wine industryPosted 2 days ago
- Judges select favorites at Great Northwest Invitational Wine CompetitionPosted 2 days ago
- Commentary: Why the lack of women winemakers in Washington?Posted 3 days ago
- Cabernet Franc a gentler version of Cabernet SauvignonPosted 4 days ago
- King Estate completes conversion to biodynamicPosted 5 days ago
- Washington wineries brace for epic stormPosted 6 days ago
- Scoria Vineyards ready to rock Idaho wine industryPosted 7 days ago
- Top white wines from 2016 Great NW InvitePosted 1 week ago
- Gold medal winning reds at 2016 Great NW InvitePosted 1 week ago
Thanks to the shrimp already being cooked, this dish comes together quickly and easily and is a perfect pairing with white wines such as Sauvignon Blanc, Riesling, Semillon or unoaked Chardonnay.
This tastes best immediately after it is prepared.
- 1.5 pounds cooked fresh shrimp
- 6 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 1/4 cup dry white wine
- 1/2 cup chopped parsley
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon dried thyme
- 3/4 cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
- 1 16-ounce package linguine pasta
- Heat water and cook pasta al dente.
- While pasta is cooking, melt the butter in a large skillet and add the garlic. Saute for less than a minute. Add the cream and white wine and heat just to boiling, stirring constantly.
- Lower heat, then add shrimp, basil, parsley and thyme. Cook until shrimp is just heated through – do not overcook. Remove sauce from heat.
- Drain pasta and toss with sauce. Add cheese and toss again, then add salt and pepper to taste.
Note: For a twist on this recipe, try with Cajun seasoning, garlic salt, crushed red pepper or cayenne.