CHEF JEFF — ONE BYTE AT A TIME: Linguine with Shrimp

Pasta and seafood: What a great combination.

Linguine with Shrimp

2 tablespoons olive oil

2 large garlic cloves, sliced thin (or more to taste)

4 green onions, chopped fine

1 cup dry white wine

2 cups half-and-half

2 tablespoons chopped parsley plus more for garnish

3 pounds medium shrimp, shelled and deveined

1 pound linguine, cooked al dente

In a large saucepan, heat the olive oil over medium-high heat. Saute the garlic and onions 2 minutes (do not allow to brown). Add the wine and cook, stirring, until liquid is reduced by half. Add the half-and-half, parsley and shrimp and bring to a boil. Add the cooked linguine and heat just long enough for pasta to warm and shrimp to turn completely pink. Stir constantly to avoid burning. Garnish with parsley and serve hot.

Yield: Serves 6 servings.

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