Lemon Shrimp Linguine2015-11-10
Mary’s Pizza Shack in California serves this hearty entrée for lunch and dinner. A creamy lemon alfredo sauce coats sauteed shrimp flavored with garlic and garnished with parsley.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: In a saute pan, warm 2 oz. wine, 2 oz. alfredo sauce, and 1 oz. lemon butter.
Reheat about 2 1/2 cups pasta in simmering water. Drain and add to the pan of sauce. Stir in salt, pepper, and 1/4 oz. parsley. Stir in 1 Tbsp. Parmesan and 1/2 oz. lemon juice.
Heat 2 Tbsp. oil in another saute pan and add 5 shrimp. Saute for 1 minute, then add 1 tsp. minced garlic. Saute until the shrimp are just cooked through.
Plate the pasta, then top with the shrimp. Garnish with more parsley.
- 6.75 lb. Barilla Liguine
- 1 1/2 qt. white wine
- 1 1/2 qt. alfredo sauce
- 3 cups Italian lemon butter
- 1 1/2 cups extra-virgin olive oil
- 120 tail-on shrimp, butterflied
- 1/2 cup minced garlic
- 6 oz. minced fresh parsley
- Salt and pepper
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups fresh lemon juice
Chef Recommended Cuts
- Angel Hair
- Linguine Fini
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.