Hey friends! We are days away from the day of love, Valentines Day… we’ve covered breakfast with my incredible Honey Bunches French Toast & Strawberry Bellinis and a first course Crepes with Whipped Ricotta & Portobello Mushrooms. We’re finally there, your main course, Lemon, White Wine & Herb Shrimp.
Being that the crepes are a bit of work I wanted to keep the main course simple! Shrimp are fantastic; they cook up so quickly and will take on flavor wonderfully! The sauce here is simply a little olive oil, garlic, white wine, lemon and herbed butter. Are you drooling yet? You should be.
You can make the sauce a bit ahead of time and then when its time for the main course warm the sauce back up, toss in the shrimp and cook for just 6-8 minutes. I have it over whole grain linguini but you can leave out the pasta to lighten up the dish if you’d like. Along side there, some simple broccolini tossed with olive oil, salt and pepper. If you’ve never had broccolini, give it a try, its got a milder taste then broccoli and is more delicate.
Before we get to the recipe, heres how I make an herbed butter… take a stick of unsalted room temp butter pop into a food processor with a handful each of fresh chopped parsley, rosemary & thyme. Mix until the herbs are well chopped and combined with the butter. Place the butter onto a piece of plastic wrap and form into a log using the wrap to form. Refrigerate. You can certainly use whatever herbs you prefer, and more or less of any of them.
- 1½ lbs shrimp, peeled & deveined {U21}
- 4 cloves garlic, sliced
- 1 cup white wine
- juice of ½ a lemon
- 6 Tbsp herbed butter
- 1 Tbsp olive oil
- ½ lb linguini, cooked to al dente, tossed with a little olive oil
- For those shrimp, rinse and pat dry with a paper towel. You can leave the tails on or remove them, I removed them here for ease of eating but I do prefer the look with them on.
- Heat a large sauté pan over medium low heat. Add the olive oil and garlic. Cook until fragrant.
- Add in the white wine, simmer and allow to reduce by half.
- Lower the heat to low, stir in the butter. Season with salt and pepper. Melt the butter and allow to cook on low for 10 minutes.
- Stir in the shrimp and cook until pink & translucent, about 3-4 minutes per side, total 6-8 minutes.
- Stir in the fresh lemon juice at the end.
- Plate up some linguini, add shrimp on top of the pasta and pour some of that fantastic sauce over top.
Britni
This sounds delicious and perfect for a Valentine’s day dinner. Thanks for sharing on the weekend re-treat link party!
Britni @ Play. Party. Pin.
Charlie
This looks amazing! I am pinning it to make when I can have shrimp again!
Angela LeMoine
Thank you Charlie!!! Hope you enjoy as much as we do when you can give it a try!
Betty Taylor
This looks delicious! I try to stay away from carbs, but I recently found Shiritake Spaghetti which is very low carb and low calorie. This would be amazing with the shiritake. Thanks for sharing with us at the Four Seasons Blog Hop. I am pinning this!!
Angela LeMoine
Betty, I’ve never heard of that type of pasta, where do you find it! I’m definitely interested in trying it.