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1
Shell, devein and butterfly shrimp; set aside.
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2
In a saucepan, combine wine and shallots and bring to boil over high heat.
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3
Boil until reduced to 2/3 cup, stirring occasionally.
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4
Reduce heat to low and whisk in butter.
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5
Remove pan from heat when bubbles appear on surface.
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6
Season with salt and pepper.
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7
Keep sauce warm over very low heat until ready to serve.
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8
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
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9
Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
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10
Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
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11
While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
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12
Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
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13
Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
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14
Drain pasta well and transfer to a large platter or a bowl.
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15
Spoon sauce and prawn mixture over pasta and gently toss to coat well.
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16
Sprinkle with basil and oregano, toss lightly.
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17
Sprinkle grated Padano cheese on each serving.
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18
Spinach fettucine is another pasta that is great in this recipe.
