Shrimp & Garlic with Linguini

Shrimp & Garlic with Linguini

Linguine With Shrimp, Tomatoes, Mushrooms and Garlic

Ingredients

2 tablespoons grape seed oil or other neutral oil, divided

24 large shrimp, peeled and deveined

2 cups sliced mushrooms

Kosher salt and fresh-ground black pepper, to taste

¼ cup white wine

12 cherry tomatoes, halved, or 24 grape tomatoes

1/4 cup sliced scallions

1 pound dry linguine, cooked according to package directions

1/2 cup Legal Sea Foods Garlic Butter* or purchased garlic butter**

1 tablespoon fresh-squeezed lemon juice

¼ cup chopped Italian parsley

Method

Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add shrimp in batches and cook well on both sides. Remove each batch to a plate and season with salt and pepper.

Using the same pan, heat remaining 1 tablespoon oil and add mushrooms. Cook over medium heat until browned. Season with salt and pepper. Return shrimp to pan. Add white wine and se a wooden spoon to scrape any browned bits from the bottom of the pan.

Add tomatoes and scallions to pan and toss well. Add pasta and garlic butter to pan, toss. Add lemon juice. Turn off heat and continue tossing to incorporate butter and pasta with pan sauce. Add parsley, adjust seasoning and toss to combine. Divide among plates. Makes 6 to 8 servings.

*To make Legal Sea Foods Garlic Butter: Combine 1 stick (1/2 cup) softened unsalted butter, 1/2 cup fine-chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 1 tablespoon minced garlic, 1/4 teaspoon salt or to taste and 1/4 teaspoon fresh-ground black pepper in a food processor fitted with the metal blade. Process until smooth. Makes 1/2 cup.

**Land O Lakes Roasted Garlic Butter With Oil can be purchased in a tub in the dairy section of the supermarket. If using this produce in this recipe, increase the lemon juice to 3 tablespoons and add ¼ cup chopped Italian parsley when you add the butter.

Chef's tips: Take the time to get the pan really hot before you start cooking. Get a good sear on the shrimp and make sure the mushrooms are cooked through. Reduce the ingredients to thicken the pan sauce. It shouldn't be thin. The sauce should hug the pasta tightly.