Perullo Press

Shrimp & Green Bean Linguine

My husband loves pasta a lot more than I do. Occasionally we will have pasta and my home-made tomato sauce for dinner, but I try to keep the pasta dishes interesting and different. I came up with this dish by combining what I had to work with in the fridge. It worked (this approach doesn’t always) and was very delicious!
1 Lb. Linguine
Olive Oil
2 Cups Green Beans, quartered
4 Cloves of Garlic, minced
~2 Cups Mushrooms
1 Tbsp Butter
1/2 Cup White Wine
Crushed Red Pepper
1 Lb. Medium Shrimp, detailed
Salt & Pepper, to taste
Grated Parmesan Cheese
1. In a pan, bring some olive oil, about 1/2 a tablespoon, to almost a sizzle. Add in the quartered green beans and saute them over high heat for about 3 minutes. Mix them every minute. Salt them lightly. After about 3 minutes throw in the minced garlic. Saute for another minute. Remove the beans from the pot and set them aside.

2. In a large pot and over high heat, brown the mushrooms (I used baby bella and shitake mushrooms but any kind will do.) with a little olive oil (no more than 1/2 a teaspoon) and salt. Add the butter once the mushrooms reach a desired color. Mix the mushrooms to make sure they are all coated in butter. At this point you can add the crushed red pepper. Reduce the heat to a simmer and add the white wine. Allow the mushrooms to absorb the wine.

3. Cook the linguine. Put the linguine back in the pot you cooked it in after you drain it. Add the string beans, mushrooms and the shrimp to the pot. Mix thoroughly and cook until the shrimp are just ready. Add your salt and pepper now. This dish works well with a lot of pepper. Serve with some grated Parmesan cheese.

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This entry was posted on May 10, 2013 by in Food.
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