Shrimp Linguine


Prep time
5 minutes
Cooking time
15 minutes
Serves 4
Succulent fresh linguine with a creamy pesto shrimp sauce. Perfect for a midweek meal!
50g Unsalted butter
300ml Double cream
150ml White wine
800ml Chicken stock
250g Raw king prawns
4 Garlic cloves minced
1 fresh lemon
500g Fresh linguine pasta
Handful fresh parsley chopped
Handful fresh sage
150g Parmesan cheese (grated)
Salt and back pepper (for seasoning)
5Tbsp Basil Pesto Dressing

Cooking Method

  1. Finely chop sage, mince garlic cloves, cut lemon into wedges and finely chop parsley. Leave to one side.

  2. Heat 25g butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add stock bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain.

  3. While the pasta is cooking, heat 25g butter in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes on each side until the shrimp are almost cooked through.

  4. Add the remaining garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated. Turn the heat to low/medium and add the linguine, cream, parmesan and parsley. Cook for a further 3-5 minutes, toss constantly.

  5. Finally, remove from the heat and add Cottage Delight Basil Pesto Dressing and serve with a wedge of lemon and salt and pepper for seasoning.

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