Copperpots

A Brit, a Yank and a Kitchen

Friday, September 22

Garlic Shrimp Linguini with a Creamy Blue Cheese Sauce



I had a sizable wedge of Stilton I needed to find a use for.... my mom gave us a box of linguini over the weekend... and I have some frozen shrimp.... so I decided to combine these things for our dinner last night. I thought it was pretty nice... very strong tangy blue cheese flavor. Plus it made the kitchen smell soooo nice. Definitely not something you would want to eat though if you dont like blue cheese!

INGREDIENTS

3 cloves of garlic, minced
a big chunk of blue cheese (we used Stilton)
a buncha shrimp (12-16?)
1 cup toasted pine nuts
1/5 cup white wine
1 cup cream
olive oil
1 tbsp butter
1 tbsp cornstarch mixed with warm water
fresh or dried parsley
cooked linguini (or any other pasta)
salt and pepper to taste

METHOD
Sautee garlic in butter and olive oil in a large deep pan for a minute or so, and add shrimp. When shrimp are cooked remove them and place them somewhere to keep warm. Deglaze pan with the wine and let simmer for a minute to cook off alcohol. Add cream, and return to a simmer, stirring constantly, add cheese until melted. Add parsley and salt and pepper to taste. Add cornstarch mixture and stir until thickened. Toss the sauce with your pasta, arranging shrimp on top. Sprinkle pine nuts all over. And enjoy!!! =)

4 Comments:

Blogger Susan in Italy said...

Looks pretty yummy! I hear ya about the smell that comes from cooking strong cheeses. Whenever we do a Swiss fondue, we hace to ariate/aerate (sp?) the house!

4:37 PM  
Blogger wheresmymind said...

Blue cheese sauce...man, that is inspired :)

10:00 AM  
Blogger Lydia said...

Usually shellfish and cheese together are a no-no, but this recipe looks divine. I will definitely try it!

4:52 PM  
Blogger Lea said...

ooohhh

If shellfish and cheese is a no-no consider me a sinner! I couldnt imagine a crab stuffed mushroom without some cheese crammed in there... I've also enjoyed lobster with light cheese sauces... yum

9:08 AM  

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