Fast shrimp & escargot butter linguine

1

PREP TIME

10 min

Makes

2 to 4 servings

* PLUS Cooking time: 12 minutes

Ingredients

  • 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 butter
  • 6 garlic cloves , minced
  • 1 tbsp Dijon mustard
  • 1/2 cup white wine
  • 1 tsp salt
  • 200-g can escargot , drained
  • 1/3 cup chopped parsley

Instructions

  • 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.

Nutrition (per serving)

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

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!