Friday, December 23, 2011

20 Minute Dinner: Shrimp Linguine with Vermouth Cream Sauce

A man seldom thinks with more earnestness of anything than he does of his dinner. – Samuel Johnson 

Deliciously satisfying, and ready in 20 minutes. This really was amazing.
This is one of those recipes that you can have on the table in less than half an hour. This is a godsend for anyone (like most of us) that has both partners working. Although dining late is sometimes nice having to do so every day is a bit of a chore.

Photo: Wiki CC
This recipe combines succulent shrimp with the intense flavor of tomato and vermouth. It's a wonderful combination. Vermouth is a perfect complement to seafood, if you didn't know…

Vermouth is a fortified wine that has been infused with herbs and/or roots. Wine has been infused with herbs for millennia. The word for vermouth originates from 13th century German. What we consider present day vermouth was first produced around the late 18th century in Italy and France. 

Vermouth was marketed initially as a medicinal drink in the 19th century. With an alcohol content hovering at 18% one can see why its consumption would make someone feel “better.” It wasn’t until later in the 1800s that it was used in many classic cocktails like the martini.

Wine is used as the base for vermouth. Each manufacturer adds additional alcohol (sometimes in the form of aquavit) and their own special mixtures of herbs, roots, and barks. Yum...

Vermouth is sold in two main types: sweet (red) and dry (white). Vermouth is an excellent substitute for white wine in cooking and is particularly good with seafood, as well as chicken and pork. When the alcohol is cooked away the flavour of the herbs remain.

Shrimp Linguine with Vermouth Cream Sauce
Let the sauce reduce before adding the shrimp.
Prep: 10 min  |  Cook: 10 min  |  Serves 4
1 lb shrimp
454 g linguine
1/4 cup butter
1 small onion, cut in half and sliced very thin
2 garlic cloves
1/4 cup chopped sun-dried tomato halves
1/4 cup vermouth (white)
1/4 cup tomato purée
1-1/2 cups whipping cream (plus extra, see recipe)
The shrimp have just been added. Only let them cook until pink.
Salt and pepper to taste
grated parmesan

Bring water to a boil for the pasta. Cook according to package directions.

Heat butter in a sauté pan. Cook onion and garlic until beginning to brown. Add the vermouth, tomato purée and cream and let cook until thickened. It should be a little thicker than you think it should be. 

As the sun-dried tomatoes cook in the sauce it will take on a bright creamy orange colour.

Add the shrimp and cook until just through – no more than 5 minutes. They should just be pink. That may be even less than 5 minutes. Any more time and shrimp become tough.

Liquid will come out of the shrimp as they cook. If the sauce is still too thick you can thin it with a little more cream.

Serve the shrimp and sauce on the hot drained pasta with grated parmesan.


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