 | We spent an amazing vacation in New Zealand this summer. When we arrived in Lake Taupo, it was just about lunch time. We stopped at the most wonderful café, Waterside. It had an incredible view of the gorgeous lake and mountains. I ordered a prawn pasta and Miss F couldn't resist eating nearly all of my lunch. When C went out of town, she asked if we could try and recreate the dish at home. This is my best attempt at doing do and she agreed that it was exactly like the dish we had in New Zealand. The whole meal took less than 15 minutes to make, which means it will go into regular rotation when C isn't home for dinner. |
12 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons butter
4 cloves garlic, minced
½ cup white wine
1 tablespoon cornstarch
½ cup chicken broth
½ cup half and half
1 cup grape tomatoes, halved
½ teaspoon dried basil
Prepare the pasta per package directions. Sprinkle the shrimp with the salt and pepper. Melt the butter in a large skillet over medium high heat. Add the shrimp in a single layer, flipping after 2 to 3 minutes. Remove the shrimp to a plate. Add the garlic and sauté for 30 seconds. Deglaze the pan with the white wine and simmer for 1 minute. Whisk the cornstarch into the chicken broth, slowly add to the pan, stirring constantly. Simmer for 3 minutes more. Stir in the half and half, grape tomatoes, basil, pasta and shrimp. Stir gently to combine and cook for 2 minutes more. Serve.
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