MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dairy Farmers of Manitoba Garlic Shrimp Linguine
 Categories: Seafood, Pasta, Dairy, Wine
      Yield: 4 Servings
 
     12 oz (375 g) linguine; dry
    1/2 c  (125 mL) dry white wine;
           - divided
      1 tb (15 mL) cornstarch
      2 tb (30 mL) butter
      1 lb (440 g) raw shrimp; peeled,
           - deveined
      5 cl Garlic; minced
    1/8 ts (0.5 mL) dried red pepper
           - flakes or hot sauce
  1 3/4 c  (425 mL) whipping cream
      1 ts (5 mL) garlic powder
    1/2 ts (2 mL) salt
    1/4 c  (50 mL) fresh parsley; chop
           +=OR=+
      1 tb (15 mL) dried parsley
 
  Cook linguine according to package directions; drain.
  Meanwhile, mix 1/4 cup (50 mL) of the wine with cornstarch
  until smooth; set aside. In a large skillet, melt butter
  over medium-high heat; cook shrimp, garlic, and red pepper
  flakes, stirring, for about 5 minutes or just until shrimp
  are opaque. Place in bowl; set aside.
  
  Deglaze same pan by pouring remaining wine, scraping up
  any brown bits from bottom of pan; bring to a boil. Boil
  for about 1 minute or until liquid is reduced by half; add
  whipping cream. Immediately whisk in cornstarch mixture;
  add garlic powder and salt. Once sauce thickens, reduce
  heat to a simmer. Add shrimp mixture with any juices and
  parsley; toss to coat. Serve over linguine
  
  Recipe adapted from Dairy Farmers of Canada
  
  From: http://www.milk.mb.ca/recipes
  
  Uncle Dirty Dave's Archives
 
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