Shrimp Diane Linguine Recipe
mushrooms, scallions, in a butter Seafood Stock Reduction
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Ingredients
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Pasta
Seafood Stock Reduction
Shrimp
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil over high heat. Once boiling, add 1 tablespoon of salt.
- 2
Cook Linguine
Add the linguine to the boiling water and cook according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
Making Seafood Stock Reduction
- 3
Sauté Vegetables
In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic, sliced mushrooms, and chopped scallions. Sauté for about 5 minutes until the mushrooms are tender.
- 4
Add Liquids
Pour in 1 cup of white wine and let it simmer for about 2-3 minutes until the alcohol evaporates.
- 5
Incorporate Stock and Cream
Add 2 cups of seafood stock and 1 cup of heavy cream to the skillet. Stir well and let it simmer for about 5-7 minutes until slightly thickened.
- 6
Season the Sauce
Add 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir to combine and remove from heat.
Cooking Shrimp
- 7
- 8
Combine with Sauce
Once the shrimp are cooked, add them to the seafood stock reduction sauce. Stir to combine.
Final Assembly
- 9
- 10
Garnish and Serve
Serve immediately, garnished with chopped fresh parsley on top.
