More Great Recipes: Main Dish | Pasta | Shellfish

Citrus Shrimp Pasta

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Member since 2006

Serves | Prep Time | Cook Time


1 pound of shrimp peeled and deveined
1/4 onion diced fine
6 cloves of garlic diced fine
3/4 cup of Sauviogn blanc
1/2 cup of chicken stock
3 lemons
2 tablespoons of parsley
1 teaspoon of crushed red pepper
2 tablespoons of garlic powder
salt and pepper to taste
1 stick of butter
2 shots of vodka
1 box whole wheat linguine

In a saucepan drizzle olive oil 2 turns around the pan. Add diced garlic and onion, simmer on low until softened ( 2-3 minutes) add wine and vodka. Allow to simmer 1-2 minutes for alcohol to begin to burn off. Then add chicken stock and lemon juice ( meanwhile your pasta should be cooking if you intend to serve it over pasta such as I did). Allow to reduce by atleast 1/4 add remaining seasonings ( except the parsley). Slowly stir in butter ( I cut into 4 pats to allow to melt easier). Add shrimp simmer on low until shrimp are pink- DO NOT OVER COOK. Shrimp should only take 2 minutes to cook through. Otherwise you will have tough shrimp. Add parsley.

Drain the pasta and add to the pot with sauce, toss to coat and serve. I served my pasta with garlic green beans.

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