This quick main dish pairs intriguing sweet and savory flavors. Fresh basil and orange zest brighten the sweet rock shrimp, and the rich creamy pasta sauce gets a kick from vermouth and lemon juice.
LINGUINE WITH VERMOUTH AND ORANGE-SCENTED SHRIMP
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4 servings
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 1/2 pounds medium shrimp, peeled, deveined
10 basil leaves, roughly chopped
1 tablespoon minced orange zest
1 pound linguine
1 cup dry vermouth
1/2 cup chicken broth
Juice of 1 lemon
1/2 cup whipping cream
2 tablespoons butter
Salt, freshly ground pepper
Basil sprigs for garnish
1. Heat large pot of salted water to boil. Heat oil in large skillet over medium heat. Add garlic; cook 1 minute. Add shrimp, chopped basil leaves and zest; cook just until shrimp turn pink, about 2 minutes. Remove shrimp mixture from pan; keep warm.
2. Add pasta to boiling water; cook until al dente, about 10 minutes. Drain; return to pot.
3. Add vermouth, broth and lemon juice to skillet; stir to dissolve cooked-on juices from shrimp. Heat to boil over high heat; cook 3 minutes. Add cream; heat through. Whisk in butter, salt and pepper to taste. Add to pot of pasta; stir over low heat until incorporated, about 1 minute.
5. Portion pasta onto serving plates; top with shrimp. Garnish each serving with basil sprig.
Nutrition information per serving:
Calories ………… 690 Fat ………… 31 g Saturated fat … 12 g
% calories from fat .. 39 Cholesterol .. 260 mg Sodium …….. 520 mg
Carbohydrates …… 68 g Protein …….. 34 g Fiber ………. 3.6 g
