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Shells ~ Shrimp & Garlic Linguine

Skiffin16's picture

MMMmmm this is for Phrannie....

Shrimp & Garlic Linguine in Cream Sauce...., fresh parmesan cheese and fresh baked French Bread....



Ingrid K's picture

looks yummy, now I have a craving for shrimp.
Grocery shopping on the agenda for tomorrow for sure.

allmost60's picture

Looks yummy! We are down on the river for the next 3 days fishing for King Salmon...I'll post a pic as soon as I get one... :) How's that for confidence!?! ha!...Sue

phrannie51's picture

John posted the recipie yesterday, and I made it this afternoon.....total delish!!


Skiffin16's picture

Yummy for sure..., I had a craving also.

Glad you enjoyed it.

Nothing wrong with being confident when fishing, or catching, LOL...


sea60's picture

seafood dish to drool over :P


nick770's picture

Looks amazing can someone message me the recipe?

Skiffin16's picture


8 ounces linguine
2 tablespoons butter
1 pound shrimp -- cleaned and halved
1/2 cup Olive oil
1/2 cup dry White Wine
8 cloves garlic -- crushed
2 dashes soy sauce DO NOT OVERDO, BUT IMPORTANT
2 cup heavy cream
salt and pepper


Cook the linguine and butter in salted boiling water until almost al dente. Drain and set aside. Combine olive oil, wine, garlic, salt and pepper, soy sauce and heavy cream in a large saucepan. Add the shrimp, stir and add the linguine. Stirring gently, cook over medium high heat for almost 10 minutes, or until shrimp is done and linguine is perfectly done. Serve at once. It will initially seem a little runny, but will set up and become a wonderful sauce. DO NOT USE HALF AND HALF! Don't cook it the full 10 minutes if it doesn't need it.

Adjust to what you feel you can tolerate...


sea60's picture

I am definitely going to try it...a nice glass of wine on the side.

Thanks for sharing.

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