Garlic Shrimp Linguine

Finally got another dish on my to-cook list struck off. Was planning to cook it for lunch but the dinner plan at the in-laws was cancelled, so I made it for dinner. Took just about 30 minutes or so to get everything done.

Overall, it didn't taste that bad. But somehow, the sauce was too little. Maybe I didn't add enough wine or use the right amount of butter, so the linguine was a tad too dry in the end... not like the usual ones with loads of sauce. Maybe I'll try to stir-fry the linguine next time round.

Garlic Shrimp Linguine (from : allrecipes)

4 servings

Ingredients:
- 1/2 pound uncooked linguine
- 1-1/2 teaspoons butter
- 1 tablespoon and 1-1/2 teaspoons white wine
- 1 teaspoon grated Parmesan cheese
- 1-1/2 cloves garlic, minced
- 1/2 teaspoon chopped fresh parsley
- salt and pepper to taste
- 1/2 pound medium shrimp, peeled and deveined

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

3. Increase heat to medium high and add shrimp to skillet; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

4. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.