Shrimp Dijon Over Linguini
From keni 16 years ago
- 20 minutes to make
- Serves 6
One of my creations, a shrimp dish that was kindly deemed "restaurant quality"...it's easy to make, but impressive to serve! This can be done without the last step, but the broiling really is the finishing touch, here, and I recommend it.
Ingredients
- 1lb uncooked shrimp, shelled, detailed and deveined shopping list
- 2 cloves garlic, minced shopping list
- 1/2 stick butter, plus 2T shopping list
- 1/4 cup Dijon mustard shopping list
- 1/4 cup fresh lemon juice shopping list
- 3 cups heavy cream shopping list
- 1T white wine shopping list
- 1t Old Bay Seasoning shopping list
- dash of cayenne shopping list
- fresh ground pepper shopping list
- 6oz Parmesan, shredded shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1lb linguine, just cooked to al dente shopping list
- 1/2 cup seasoned bread crumbs shopping list
How to make it
- Melt 1/2 stick butter with garlic over low heat in large saucepan
- Add dijon, lemon juice, cream, Old Bay and peppers and continue to cook on low/med low until warmed through and sauce begins to thicken.
- Add Shrimp and continue to cook until just turning pink.
- Add Parmesan, wine and parsley and cook until cheese is melted and well blended.
- In broiler safe single serve, or large souffle dish, place linguini in bottom and top with a generous portion of the shrimp/sauce mixture.
- Sprinkle the top with bread crumbs and drizzle with melted butter
- Broil for about 5 minutes until warm and tops are golden brown
The Rating
Reviewed by 19 people-
This was an easy one to make, and came out amazing. Definitely restaurant quality!! Thanks Keni!
pkusmc
in Kalispell loved it
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I'd love to make this but only have unseasoned panko bread crumbs, any ideas?
DetroitTokyo
in Detroit loved it
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Sooo goooood!! Took a little creative license when I realized I forgot to pick up extra cream, so used some cream and some cream cheese, added some red pepper flakes for a little extra heat too. Served over ww egg noodles! This is a keeper!!
lobster
in NV loved it
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