Shrimp Capulet


Serves 4


12 oz Linguini Pasta
1.5 lb large shrimp (peeled & deveined)
8oz sundried tomatoes (julienned)
4oz dry white wine
1 qt heavy cream
1 cup grated Asiago cheese
Salt & white pepper to taste


Saute sundried tomatoes in olive oil for 2-3 minutes over medium heat.
Add white wine and bring to a boil, reduce heat and simmer until the liquid has reduced by half.
Add cream and reduce by one third, or until it has thickened slightly.
While the cream is reducing, cook the pasta in salted boiling water until it is al dente.
Saute shrimp in olive oil until cooked through.
When the cream has thickened, add the Asiago cheese and remove from the heat.
Toss the drained pasta in the sauce and serve topped with the shrimp.

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