Recipe: Grand Marnier Shrimp Linguine

Also, try changing your spelling to do another search on the internet to Grand Marnier if this doesn't sound like the one you had.

GRAND MARNIER SHRIMP LINGUINE

"This recipe was found among a box full of handwritten recopies that were in the attic. There was not a clue as to it's origin. However, after kitchen testing, this jewel has been placed in the gourmet section. Gooood, goood, gooood!!!!!"

2 lb shrimp (16-20 per pound)
1 1/2 lb linguine, uncooked
4 oz (1/2 cup) butter, softened, divided use
2 cups heavy (whipping) cream
salt and ground white pepper (to taste)
8 tbsp grand marnier liquor
3 tbsp chopped fresh parsley
2 tbsp chives (for garnish)

Shell, butterfly and devein 2 pounds of 16-20 to pound shrimp (jumbo's).

Place 2 tbsp salt and 4 quarts of water in a large saucepan and bring to a gentle boil. Add shrimp and boil for only 2 minutes. Remove shrimp from water.

In the same water, add linguine and cook to the "al dente" (to the tooth) stage. For dry packaged pasta this should be about 5 to 6 minutes. Drain and add 4 tbsp of butter to coat pasta to prevent it from sticking together. Set over hot water to retain heat.

Add 2 cups heavy cream to a skillet and stirring constantly, bring to a boil. Add 8 tbsp Grand Marnier Liqueur, salt and pepper, and the remaining 4 tbsp butter. Continue to stir until mixture thickens to a sauce stage.

Place linguine in center of serving dish ringed with 6 to 8 shrimp. Spoon thickened sauce around outside of plate, covering shrimp. Garnish with parsley and chives placed in center of linguine.

Served with buttered and toasted thick sourdough garlic bread and Golden Chablis wine, this is a menu worthy of presenting to someone very special.

Servings: 6