05-05-2005, 04:48 AM
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 cups heavy cream
Salt and pepper
Cook the butter and the linguine 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.
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 cups heavy cream
Salt and pepper
Cook the butter and the linguine 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.