Garlic and White Wine Shrimp Linguine

Ingredients
Tail on Shrimp. I prefer uncooked fresh but the commissary is sorely lacking and the nearest fishmonger is a good walk into town. So we have frozen precooked.
Linguine Pasta
Garlic
Butter
Dry White Wine

This is one of those recipes that sounds more complicated and fancy than it actually is. No amounts, really it's easy to guess. I don't measure often.

Melt butter in a pan, add chopped up garlic and sizzle for a bit. Throw in shrimp (until it basically defrosts if you're using frozen, cooked. If it's fresh then you want it to be a lovely pale pink when it's cooked.)
Put the pasta on to boil.
Add some white wine to the shrimp, bubble for a bit.

When the pasta is done, drain it and mix with the shrimp in the pan. Transfer to plates.

Voila.


And yeah, I managed to burn my pasta when I cooked this yesterday. How exactly does one go about burning pasta? Not enough water, nice one.

I usually do a variation on this, which involves skipping the pasta and just having fresh french bread with it to dip into the sauce, I also put chopped dried chilli in with the shrimp too. Alas the German stores were closed yesterday for Corpus Christi so I couldn't get any bread.

Oh and by the way, I use a lot of butter in my cooking. It's always proper salted butter, I never use low fat substitutes. We all drink whole milk in this house. Why? Because generally speaking, if you can't pronounce the name of an ingredient in your food then you probably shouldn't be eating it. American food scares me a little, why does your whole milk taste the same as the low fat stuff? Vitamin D added milk? What's all this "enriched rice"/"enriched macaroni" nonsense? That's one of the reasons I normally try to shop on the economy here, that and I recognise the European brands more than I do American ones. You crazy Americans.