Shrimp Dijon Over Linguini |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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One of my creations, a shrimp dish that was kindly deemed restaurant quality ...it's easy to make, but impressive to serve! This can be done without the last step, but the broiling really is the finishing touch, here, and I recommend it. Ingredients:
1lb uncooked shrimp, shelled, detailed and deveined |
2 cloves garlic, minced |
1/2 stick butter, plus 2t |
1/4 cup dijon mustard |
1/4 cup fresh lemon juice |
3 cups heavy cream |
1t white wine |
1t old bay seasoning |
dash of cayenne |
fresh ground pepper |
6oz parmesan, shredded |
1/4 cup fresh parsley, chopped |
1lb linguine, just cooked to al dente |
1/2 cup seasoned bread crumbs |
Directions:
1. Melt 1/2 stick butter with garlic over low heat in large saucepan
2. Add dijon, lemon juice, cream, Old Bay and peppers and continue to cook on low/med low until warmed through and sauce begins to thicken.
3. Add Shrimp and continue to cook until just turning pink.
4. Add Parmesan, wine and parsley and cook until cheese is melted and well blended.
5. In broiler safe single serve, or large souffle dish, place linguini in bottom and top with a generous portion of the shrimp/sauce mixture.
6. Sprinkle the top with bread crumbs and drizzle with melted butter
7. Broil for about 5 minutes until warm and tops are golden brown
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