Linguine Alfredo with lemon shrimp
- Preparation 20 min
- Cooking 15 min
- Servings 4
This Linguine Alfredo with Lemon Shrimp recipe is perfectly creamy! The fatty side of the cream accompanied by the acidity of the lemon will make the perfect supper to impress your girlfriend or boyfriend. HOSTEL, TO DRINK! I suggest the Kung Fu Girl Riesling, a solid white with hints of honey, lemongrass, melon and even lime!
Cook mode
Add to favorites
Ads
Alfredo sauce
- 1/3 cup butter
- 2 garlic cloves, finely chopped
- 450 ml 15% country-style cream
- 2 tablespoons white wine
- 1 teaspoon Provence herbs
- Zest of 1/2 lemon
- 2 1/2 cups grated fresh Parmesan
- Salt and pepper from the mill
Ingredients
- 340 g raw shrimp size 31-40, scaled and deveined, patted dry
- Olive oil
- The juice of 1/2 lemon
- 454 g linguine
- Salt and pepper from the mill
Preparation
- In a saucepan heated over medium heat, melt the butter and add the garlic. Cook for 1 minute, stirring constantly.
- With the exception of the Parmesan, add the rest of the ingredients, season with salt and pepper and cook, stirring constantly, 2 to 3 minutes.
- Add the Parmesan, mix and cook for 2 minutes, stirring. Keep warm.
- In a skillet heated over medium-high heat, add a thin drizzle of olive followed by the shrimp. Add the lemon juice then generously season with salt and pepper. Cook, 3 to 4 minutes, until pink and cooked through. Pour into the sauce and mix.
- In a large pot filled with boiling salted water, cook pasta according to package directions. Pour into a colander, drain and add to the sauce. Cook for a few minutes over medium heat to heat everything up and serve!
Ads
Our sommeliers suggest
Charles Smith Wines Kung Fu Girl Washington State
À la Fût
Dry but touching on off-dry, this is juicy and sleek, with citrus, lychee and peach tones. Zesty, crisp and vibrant, with a pure seam of racy acidity that keeps the sweetness perfectly balanced.
See the product
Mékinoise, 4.8%
À la Fût
White of Belgian influence of the most classic, the Mekinoise was embellished with coriander seeds and bitter orange bark. The result is a beer with aromas of spices and citrus, all supported by notes of wheat, a sustained effervescence and a fairly thin body. The notes of citrus and spices will appeal to the lemon shrimp of the recipe while the pepper notes of beer will raise the Alfredo sauce. Her slim body and her bubble daughters will cut in the richness of the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Charles Smith Wines Kung Fu Girl Washington State
À la Fût
Dry but touching on off-dry, this is juicy and sleek, with citrus, lychee and peach tones. Zesty, crisp and vibrant, with a pure seam of racy acidity that keeps the sweetness perfectly balanced.
See the product
Mékinoise, 4.8%
À la Fût
White of Belgian influence of the most classic, the Mekinoise was embellished with coriander seeds and bitter orange bark. The result is a beer with aromas of spices and citrus, all supported by notes of wheat, a sustained effervescence and a fairly thin body. The notes of citrus and spices will appeal to the lemon shrimp of the recipe while the pepper notes of beer will raise the Alfredo sauce. Her slim body and her bubble daughters will cut in the richness of the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Ads
Add to my favorites
Ads