It never fails that during the warm weather, we try to cram in so many activities. My wife and I spent a big chunk of this last holiday weekend pressure washing and waterproofing our deck. By the end of the long and rather hot day, we didn’t have a lot of time to cook and neither of us wanted any fast food.
Luckily I had most of the ingredients on hand to whip up a tasty shrimp and garlic pasta in a butter white wine sauce. I can hear you now, “Pasta dishes take too long for weeknight meals”. On the contrary, many pasta dishes can be whipped up in about the time it takes to cook the pasta. I’ve shared a few such recipes in the past and here’s one more.
I was attempting to copy a dish that Karen creates with the ‘build your own pasta’ option at a local restaurant. They use crawfish with a garlic butter white wine sauce and a mixture of vegetables including broccolini. I didn’t have any crawfish or broccolini so I do what I do; make substitutions. Broccoli florets for broccolini and shrimp instead of crawfish. I must say that the results were rather tasty.
I found a recipe for the sauce but it only contained shrimp and linguine, so I made additional modifications. I couldn’t just throw in raw vegetables because it would take too long to cook and would ruin the shrimp. Blanching the broccoli and sautéing the mushrooms first allowed the sauce to cook quickly without making the shrimp chewy.
I hope you give this a try. Remember that it’s easy to modify this recipe and make it your own - half the fun is experimenting with the foods you like. I can see this just as easily with a bit of red bell pepper and sautéed zucchini. Yum.
Live, Laugh, Love and Eat Well.
Bring a pot of water to boil and add the broccoli florets. Cook for 3 to 4 minutes then remove immediately, drain and place in an ice bath until cool. Drain and set aside.
Sauté the mushrooms in 2 TBSP of butter and set aside.
Place a large pot of salted water on to boil. When you have a rolling boil, add the pasta and cook until al dente or about 12 to 15 minutes.
In a large sauté pan with a lid over medium high heat, melt the remaining 2 TBSP butter, then add your shrimp and garlic. Cook the shrimp about 2 minutes on each side. Then add the wine and sage and cover with a lid. Cook for 3 to 4 minutes, wine should be mostly evaporated. Remove the shrimp from pan and set aside.
Add the cream, parmesan cheese, and a squeeze of lemon to the pan and whisk together to create a sauce. Let cook 2 to 3 minutes until hot. Add the shrimp, broccoli, mushrooms and parsley back to the sauce and heat through. Drain the pasta and toss with the sauce.