2
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
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.
Calories 432, Protein 26.5g, Carbohydrates 52.9g, Fat 11.7g, Fibre 3.7g, Sodium 1014mg.
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!