Wednesday, March 30, 2011

Linguine with prawns in White Wine Sauce

8 oz linguine
8 medium-sized prawns - peeled and deveined
4 tbsp frozen green peas
2 shallots - minced
2 cloves garlic - minced
1/2 cup dry white wine
2 tbsp butter
dried italian herbs spice mix to taste
garlic salt and pepper to taste
2 tbsp olive oil

  1. Bring a pot of water to boil.  Add linguine and salt to the boiling water and cook according to package instructions.  When ready, drain and set aside on a plate.  Drizzle some olive oil, garlic salt and pepper and toss to mix well.
  2. Heat up 1 tbsp oil in a pan.  Saute the prawns until opaque.  Push aside.  With the remaining oil, saute the shallots and garlic until fragrant.  Stir in the frozen peas and white wine and cook until the sauce has been reduced by half.
  3. Turn off heat and return cooked linguine and prawns to the pan and stir in butter to mix well.