This is my take on a VERY old recipe that I pulled from a magazine in the late 80s or early 90s. I still have the clipping (pic below) and it’s still a solidly delicious recipe! I’ve made it many times and not only is it super easy, it’s super deelish! The original recipe calls for champagne and is lacking garlic, but otherwise this is pretty close. You can change up the herbs and give it different flavor profiles. You could even make this Asian by using coconut milk and ginger. It’s a method, the flavour profile is determined by your choice of herbs and spices. I’m going to do Asian next time I make this. I’ll post the results!
Shrimp in Creamy Prosecco Sauce with Linguine Fini
1 pound medium shrimp, cleaned and deveined
1 Tbl cajun seasoning or dry Old Bay
EVOO
1 Tbl butter
1/2 small package cremini mushrooms, sliced
1 medium shallot, small dice
1/2 pint grape tomatoes, halved
2-3 cloves garlic, minced
S/P
1 tsp dry basil (or dill or parsley)
1 cup prosecco or champagne
3 Tbl grated parmesan
~1 cup heavy cream
3 scallions, thinly sliced
1/2 package of linguine fini, prepare as instructed on box (substitute: angel hair)
METHOD:
Clean the shrimp and coat in the cajun seasoning, set aside.
Start the pasta water (don’t forget to add salt!!). Cook pasta while you’re doing the next steps.
Start a large nonstick skillet over medium to med hi heat with a few turns of olive oil and the butter. When hot, add shallot, shrooms, garlic and basil. Sauté the veg until the shrooms give off their water, then add shrimp and sauté for 3-4 minutes. Add tomatoes and continue to sauté for another 3-4 minutes. Add prosecco and cook for a minute. Add heavy cream – use enough to create a thick sauce, it’s about a cup, more or less. Bring to boil and cook a couple of minutes. Add parmesan – this is for added flavour and to thicken. Adjust to your taste. Add in about 2/3 of the scallions and save the rest for garnish. Check for S/P levels before serving. Keep in mind that the pasta will negate some of the seasoning, so go a little heavy.
Serve over linguine fini (or angel hair) and garnish with scallions. Drink the rest of the prosecco with dinner. Makes about 4 servings.
Here is the original clipping!
