Ingredients

How to make it

  • Shell, butterfly and devein shrimp
  • In a large pot, add 4 quarts of water and 2 tablespoons of salt.
  • Bring to a gentle boil and add shrimp.
  • Boil for 2 minutes.
  • Remove shrimp from water.
  • In the same pot, add linguine and cook to al denté.
  • Drain and add 4 tablespoons of butter to coat pasta.
  • Cover and set pot over a bowl of hot water to help it retain it's heat.
  • In a skillet, add 2 cups of heavy cream and, stirring constantly, bring to a boil.
  • Add white pepper and salt to taste.
  • Stir in Grand Marnier and 4 tablespoons of butter.
  • Continue to stir until thickened.
  • To serve:
  • Place a serving of linguine in the center of plate.
  • Place 6-8 shrimp around the outer "ring" of linguine.
  • Spoon sauce around outside of plate, covering shrimp.
  • Garnish with fresh, chopped chives.
  • Serve with warm, buttered sourdough bread and a glass of your favorite white wine.

Reviews & Comments 1

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  • divaliscious 16 years ago
    very nice and yes extra naughty too with the cream - lol I am saving this one to try....thanks for a great posting!
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