Shrimp and more wine!
Speaking of white wines, let’s stick with them for now. How about a chilled Gioia Pinot Grigio (as we pronounce it- pino-grechio) to compliment Creamy Cauliflower and Roasted Garlic Linguine with Lemony Shrimp, yes this font is fitting.
NOW, let’s mess up the kitchen!
Ingredients
2 lbs
cauliflower, chopped
1 cup
milk
4 medium cloves
garlic, roasted
6 Tbs
Parmesan cheese, grated and divided
1/4 tsp
fresh nutmeg, grated
6 Tbs
extra virgin olive oil, divided
kosher salt and coarse black pepper
1 lb
linguine
2 lbs
shrimp, peeled and deveined (see a different site if you don’t know how to do this. Just kidding, in cold water, simply take the shrimp from the tale, pinch, start turning to the left taking the outer peel off leaving the tail intact. Take a very small edged knife down the middle of the shrimp to pull the vein out. You can always buy them peeled and deveined as well.
1
lemon zest
1/2 Tbs
fresh rosemary, chopped
2 large cloves
garlic, minced
4 cups
arugula
The best thing, preparation should only be about 20 Minutes
Total Cooking Time: 100 Minutes
Depending on how hungry you and your guest are, it serves four.
Instructions
1. Bring a large pot of generously salted water to a boil. Cook the cauliflower until very tender about (10 to 12 minutes). Using a slotted spoon, transfer to a different bowl to mash, if you have a food processor great, if not use a potato masher. Add the milk, roasted garlic, nutmeg, four tablespoons of the Parmesan, and two tablespoons of the olive oil. Pulse or mash the sauce until very smooth, and season to taste with salt and pepper. Keep the sauce warm on the stove.
2. Using the same pot of salted boiling water, cook the linguine until al dente ( slightly not fully done, where the pasta feels like it still has some toughness to it) according to the package directions. Reserve a half cup of the starchy cooking water, and drain the pasta. Toss it with one tablespoon of olive oil so it doesn’t stick together.
3. Heat a large sauté pan over medium heat. Toss the shrimp with half of the lemon zest, the lemon juice, rosemary, two tablespoons of the olive oil, and garlic. Season with salt and pepper. Working in batches so you don’t crowd the pan, sauté the shrimp in a single layer until cooked through (about one to two minutes per side, depending on their size).
4. Return the large pot to the stove over medium heat. Add the pasta, reserved cooking water, warm cauliflower cream sauce, and arugula; toss until heated through. Divide among four plates, and top each portion with even amounts of shrimp. Garnish with the remaining Parmesan, lemon zest, and olive oil.