Recipe: Shrimp Linguine with Grand Marnier Sauce

SHRIMP LINGUINE WITH GRAND MARNIER SAUCE

"This incredible recipe was found in a box of handwritten recipes that were in storage. There's no clue to it's origin. However, it was found to be 'gourmet' delicious, and worthy of serving on a very special occasion!"

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

Shell, devein and butterfly the shrimp.

In a large saucepan, place 4 quarts of water and 2 tbsp salt; bring to a gentle boil. Add shrimp and boil for ONLY 2 minutes. Remove shrimp from water.

In the same water, add the linguine and cook to the "al dente" stage, about 5-6 minutes. Drain and add 4 tbs of butter to coat pasta and prevent it from sticking together. Set pan of pasta in a pan of hot water to retain heat.

Add 2 cups heavy cream in a heavy 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 a large serving dish ringed with 6-8 shrimp. Spoon thickened sauce around outside of plate, covering shrimp. Garnish with parsley and chives placed in the center.

Serve with buttered, toasted thick sourdough garlic bread and Golden Chablis wine.

Servings: 6