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Scampi Dijon With Garlic Tomato Pasta
Irene Eslinger, Coleharbor, ND

8 ounces linguine
6 tablespoons olive oil, divided
9 cloves garlic, minced, divided
2 small shallots or onions, minced
1 pound fresh, peeled and cleaned jumbo shrimp with tails on
½ cup white wine
¼ cup lemon juice
2 tablespoons Dijon style mustard
½ cup minced fresh basil
1 tablespoon unsalted butter
Salt, to taste
Pepper, to taste
3 medium tomatoes, peeled, seeded and diced
½ cup chopped fresh parsley

Cook pasta according to package directions; drain and keep warm.

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Combine 6 garlic cloves and shallots. Sauté half of the garlic mixture for 1 minute. Add shrimp and cook on one side, shaking mixture to prevent sticking. Turn shrimp and add remaining garlic mixture. Cook 1 minute. Add white wine; cook 2 more minutes. Remove shrimp with a slotted spoon; keep warm.

Add lemon juice, mustard and basil to skillet; simmer until sauce is thickened. Wisk in butter; add salt and pepper. Add shrimp and stir. Reduce heat to simmer; keep warm.

Heat 3 tablespoons oil in a medium size nonstick skillet over medium heat. Sauté 3 garlic cloves 1 to 2 minutes or until garlic starts to brown slightly. Add tomatoes; continue cooking 1 to 2 minutes. Add parsley; toss tomato mixture with linguine.

Make a bed of linguine on a serving platter; top with shrimp and sauce. Serves 4.

Nutritional Information
Each serving provides: 567 calories, 24 g protein, 55 g carbohydrates, 6 g fiber, 26 g fat, 142 mg cholesterol, 144 mcg folate, 6 mg iron, 654 mg sodium.