Posted by: Wendy T IA ) on Thu, Aug 3, 00 at 12:32

Nondy's Champagne Shrimp Linguini

2 lbs. Jumbo Shrimp (biggest you can find 'cause they're sweeter)
1 lb. pkg. linguini
1/2-3/4 cup brut champagne (not dry)
2 Tbsp. fresh lemon juice
1/2 cup scallions (green onions) chopped
2 colves garlic finely minced or pressed
6 Tbsp. real butter (no subs)
1/4 cup parsley (Italian or flat leaf parsley preferred, but not absolutely crucial).

Peel and de-vein shrimp. Uncork (my DH does this for me) champagne and have a glass as you work. Put large
pot of salted water on to boil. Cook linguini according to package directions. Should be done about time the
sauce is completed. Melt 2 Tbs. of butter in large frying pan over medium-high and immediately add shrimp to
cook just until pink and opaque. Don't overcook shrimp or it will become very chewy. Perhaps it would be a
good idea to cook shrimp while still sober? Remove shrimp to platter. Add 2 Tbsp. butter to frying pan and add
scallions. Cook scallions for two minutes, then add garlic, champagne and parsley. It's now safe to have another
glass of the bubbly. Boil sauce for about five minutes to reduce slightly. Turn heat off under frying pan and add
cooked shrimp, and remaining two Tbsp. butter. Immediately toss with linguini and serve on large platter. May
garnish with additional parsley and freshly grated parmesan cheese. Salt individual servings to taste. Stumble to
table and enjoy!