One pot. Little cleanup. Super delicious. Feed a crowd. Could this recipe get any better. We absolutely love this method for quick, delectable pasta dishes. And we adore the versatility. Check out all the options here and here.
12 ounces linguine (*see note)
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
2 Tbl BBQ Shrimp Blend
2 tsp salt
4 cups water
1/2 cup wine
1 lb peeled, deveined shrimp
Freshly grated Parmesan cheese and sliced scallions, for serving
Combine pasta, onion, garlic, BBQ Shrimp Blend, Italian Herbs Extra Virgin Olive Oil, salt, water and wine in a large straight-sided skillet or stock pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs for 7 minutes. Add in the shrimp and continue to gently toss and turn until pasta is al dente, the water has nearly evaporated and the shrimp are cooked through. The shrimp should be firm and opaque pink. The total cooking time for the dish should be about 12 minutes. Season to taste with salt. Add a little heavy cream--about 2 Tbl--to adjust the consistency. Serve with a drizzle of Italian Herbs Extra Virgin Olive Oil, scallions and Parmesan.
*A note about the pasta...Hearty linguine and fettucine are good choices for this dish. Penne would work well, too. More delicate pasta shapes like Angel Hair will cook too quickly and get mushy. Also, be sure to check your package for the weight. Pasta is often packaged as one pound (16 oz). You will need to measure out 12 oz for this recipe and reserve the remaining four oz for another use.