I'm throwing the original recipe up here. I found it online somewhere. I can't remember where. After the original, I'll tell ya what my changes were.
1 1/2 pounds uncooked linguine
1 1/2 sticks butter
3/4 cup white wine
1/3 cup grated Asiago cheese (or Parmesan)
6 cloves garlic
2 Tbsp chopped fresh parsley
2 tsp dried oregano
2 tsp dried basil
salt and pepper to taste
1 pound medium shrimp, peeled and deveined
Bring large pot of lightly salted water to a boil. Add pasta and cook al dente, about 8-10 minutes. Drain
Meanwhile, melt butter in medium saucepan over medium low heat. Stir in wine, cheese, garlic, parsley, oregano, basil, salt and pepper. Reduce heat and simmer, stirring often, for 5 minutes.
Increase heat to medium then add the shrimp. Cook 3-5 minutes or until shrimp turns pink. Do not overcook.
To serve, ladle sauce over the top of each serving of pasta. Top with freshly grated Parmesan cheese. This recipe goes great with garlic bread and Caesar salad.
......................
Ok, that's the original. Now here's what I did different:
I used just a regular pound box of pasta.
I used chicken broth instead of white wine (which I didn't have at the time)
I used Parmesan only
I probably used a LOT more garlic than called since I love garlic.
I added a bunch of squirts of dijon mustard.
When I made this, I used the exact amount of liquid and being American, I threw the sauce into the pasta in the pot I boiled the pasta in. The pasta absorbed a bunch of liquid, which was no big deal, when I reheated it each time I ate it, I just threw some butter on it and put it in the microwave. I think next time I make it, I'll double the sauce recipe.
You try it, see what you think.
