Pasta with maine shrimp

Posted on January 18, 2012
Luckily my friend, Wendy Williams was willing to share with us her recipe for Whole Wheat Linguine with Maine Shrimp. Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They're gone before you can get tired of them.

  • Prep Time :
    15 min
  • Cook Time :
    3 min
  • Ready Time :
    18 min
  • Servings :


  • 1 bag Al Dente Pasta
  • 1 lb. peeled maine shrimp
  • 2 cloves garlic, rough chop
  • 1 T butter
  • 1-2 T olive oil
  • 1/2 c dry white wine
  • 1 c Monique’s Sundried Tomato and Leek Sauce
  • 1 c (+) flat leaf parsley (rough chop)
  • handful of toasted pine nuts
  • squeeze of lemon


In a large skillet, heat oil and butter then add peeled Maine Shrimp and garlic…sauté for a minute or two, then add wine (boil for a moment) then add sauce.

Boil salted water for linguine. Cook for 3 minutes and drain, add to the sauté pan with shrimp/sauce. Garnish with fresh chopped parsley and toasted pine nuts. Squeeze some lemon on before serving if desired.