Tuesday, May 11, 2010

Mmmmm yummy: Kendallina's Shrimp Linguine in a White Wine Lemon Sauce Recipe

This is a little recipe I whipped up one cold desolate winter when I had the misfortune of living in the middle of nowhere Indiana .... where they actually have abominable institutions where you can order "Spaghetti and Meatballs" through a drive-thru window. Needless to say, a girl with an Italian background (such as myself) is starved for decent pasta dish unless she makes it herself ..... so I went to the store, bought what was available and invented this yummy little number. Simple and fresh. Delightful then and certainly now. Enjoy!


Serves 3-4

1 pound medium uncooked shrimp, shelled and deveined
5 Tablespoons olive oil
2 large garlic cloves, minced
1 large shallot, minced
2 teaspoons chopped fresh oregano, or 1 teaspoon dried 
2/3 cup dry white wine
2 tablespoons butter
Juice of half a small lemon 
1 pound fresh linguine
1 cup grated Parmigiano Reggiano
Chopped fresh Italian parsley
Crushed Red Pepper flakes
Toasted pine nuts (optional)

1. Prepare your ingredients, chop shallot, garlic, parsley.

2. Measure out the wine .... and pour yourself a glass to enjoy while cooking ;)

3. Heat 3 tablespoons oil in a heavy large skillet over medium-high heat. Add shrimp and saute until opaque, about 2 minutes. Using a slotted spoon or spatula, transfer to medium bowl.

4. Reduce heat to low. Add remaining 2 tablespoons oil to same skillet. Add garlic and shallots and saute until soft, about 1 minute. Stir in dash of red pepper flakes* and oregano. Add wine, lemon juice**, a butter. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
*I added the red pepper in the end this time because I had a 3 year old niece with a persnickity diet dining with us that evening!
**Make sure you use a SMALL lemon. Those giant lemons.... you will have way too much juice and lemon will overpower the dish. The lemon is meant to give a splash of bright freshness ... always easy to add more if you want .... but impossible to take out if you use too much!

4. While wine is reducing, cook pasta in a pot of boiling salted water until tender but still firm to bite. 
P.S. Do yourself a favor and get fresh pasta ... so much better ... especially in this recipe

5. Drain, reserving 1 cup of cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper.

6. While pasta is still hot (but with the heat off) add in 3/4 cup of Parmigiano and stir to distribute evenly. 

7. Add parsley and toss. 

9. Transfer to bowls and garnish with additional Parmigiano and salt/pepper or toasted pine nuts if desired. And... Voila!!

Buon appetito! 


  1. This look amaze. Totes making it for St. Boyfriend when he comes to babysit/be on suicide watch.

  2. This looks fantastic! I made something almost exactly the same on Sunday for Mother's day (yeah, I had to cook on Mother's day...)
    Great recipe!

  3. YUMMY!!!!
    Will definitely try this one day


  4. This dish looks so amazing! I need to try it someday!

  5. Made this dish last night. The presentation turned out awesome. The taste was not as rich as I like. May be I reduced down the sauce a bit to much or did not use enough butter? I used fresh Oregano, Parsley and added a diced up Roma tomato spread over the top. Right at the end I also added a little Italian seasoning. I served with sliced garlic and rosemary bread, seasoned pan seared asparagus and white wine. If anyone has a recommendation on how to thinking up the sauce please let me know. I would like to try this receipe again.