Saturday, August 7, 2010

Gruyere Cream Sauce Linguini with White Shrimp

We're feeling right back at home with a little cream sauce pasta on a sweet Friday night.  A glass of nice Pinot to cut the richness of the sauce, and we are well on our way to a fabulous evening.  This sauce, a family favorite, has seen many versions over the years.. over pasta, over rice, with scallops, with mushrooms.  It's one of those sauces that could make shoe leather taste good.  


1 Tbsp butter
1 Tbsp flour
2 cups cream
2 Tbsp vodka
1 Cup shredded gruyere cheese


1 lb 16/20 white shrimp, peeled, deveined
1 large garlic clove, minced
1 tbsp butter


In a large sauce pan, make a roux by melting the butter then adding in the flour until the mixture is golden brown.  Add in the cream and bring to a boil and simmer until thickened.  I would normally cook the cream down until thickened, instead of using the roux to thicken, but I did not have enough cream to do that.  This worked just fine.  Once the cream has thickened, add in the vodka simmer, adding in the shredded cheese and turn off the heat.  Stir to melt cheese.


In a separate pan, melt butter over medium heat, then add in garlic.   Turn up the heat to medium high and saute the shrimp until just pink.  Do not cook the shrimp fully.  Add to the cream mixture.


Cook your pasta and when almost finished, turn the heat back on and bring the sauce to a light simmer until shrimp is fully cooked.  


This sauce is luscious and divine.  I did feel a little tightening of the arteries, but it was red wine to the rescue.  The girls jumped for joy when they saw what was cooking on the stove.  Into every life, a little fat must fall.  We are happy receivers.

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