Thursday, 8 March 2012

Some Lemon Pepper Linguini from the Mind of Beer Run

One of the nice things about having the group of friends that I am lucky enough to have is that most of them are willing to share their food experiences with me. So this recipe comes from the mind of a good buddy of mine who goes by the moniker Beer Run. I met Run when I first moved to Victoria and found that we shared a love for food, moderately good booze, and really good cigars, among other things. He is one of those guys who you hand something weird to eat and after a single “just try it” he will give it a go. He may not love it but he will tell me that I had a set to try and cook it. So here is to the Run , and I hope you dig the offering that he has put forth.

Lemon-Pepper Shrimp Linguine
This is an easy to prepare and very delicious option for those of us who enjoy pasta and seafood.  All in cook time should be under ½ hr and there’s nothing fancy, just tasty.

You Will Need:
L    Linguine for X number of people being served.  A standard package should serve four.
·         Shrimp or prawns for X number of people served.
·         A bit of basil.  Ideally a few fresh leaves, but dried would suffice.  About 1TBSP
·         3 TBSP parsley.  Again, fresh is ideal….it’s very cheap.
·         6 cloves garlic.
·         ½ cup chicken stock….home-made,  a carton from the store, oxo pack….whatever you can find.
·         1 fresh lemon.
·         ¼ cup melted butter
·         1 TBSP oil.  Olive best, vegetable fine.
·         ¼ cup white wine (That leaves most of a bottle for you!)
·         Dash of salt.
·         Black pepper to taste (I’m a fiend and use about 1 ½ TBSP)

pPrepare your chicken stock and melt your butter.  Set aside.

PPre-heat a large frying pan or wok over medium-low heat.  Toss in your TBSP oil.
     Finely chop your garlic, heat in pan 1 minute.
    Add your chicken stock and white wine.  Zest the lemon in then cut it in half and squeeze the juice in as well.
SSimmer until it reduces down to about 50-60%.  Add salt and pepper when convenient.
  While your pan simmers, boil a large pot of salted water.  Cook your pasta to your personal preference then strain.
  Once your liquid has simmered down, add the shrimp, butter, basil, and parsley.  Cook 3-5 minutes until the seafood has become translucent (cooked!) and sauce mixed.
  Toss in your cooked pasta and stir/blend until the sauce is soaked up and seafood mixed in.
Serve hot and enjoy!  Cold leftovers are great too.

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