Fast shrimp & escargot butter linguine

Prep 10 min
Plus Cooking time: 12 minutes
Makes 2 to 4 servings



1/2 500 g pkg
linguine or spaghetti pasta
340 g bag
frozen uncooked peeled shrimp
1 pint
small cherry or grape tomatoes
3 tbsp
garlic cloves, minced
1 tbsp
Dijon mustard
1/2 cup
1 tsp
200-g can
escargot, drained
1/3 cup
chopped parsley


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, 8 to 10 minutes. Meanwhile, rinse frozen shrimp under cold running water until ice crystals melt. Pat dry with paper towels. Place tomatoes, butter, garlic, Dijon, wine and salt in a large frying pan over medium heat. Stir often, occasionally pushing tomatoes against side of pan to soften, until almost all liquid is evaporated, 8 to 10 minutes.
  • Increase heat to medium-high. Add shrimp. Stir often, 2 minutes. Add escargot and continue stirring until shrimp are bright pink, about 2 minutes. Stir in drained cooked pasta and parsley. Good with a spinach salad.

There is a reason escargot is still a superstar appetizer: it’s all about the butter-garlic sauce. So here it is, making a modern comeback with satiny pasta and plump shrimp. Yum!


Calories 432
Protein 26.5 g
Carbohydrates 52.9 g
Fat 11.7 g
Fibre 3.7 g
Sodium 1014 mg

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