Grand Marnier Shrimp Linguine

Serves:

Ingredients:

2 lb Shrimp (16-20 per pound)
-shell devein/butterfly
1 1/2 lb Linguine
2 c Heavy cream
4 oz Butter, softened
3 tb Fresh parsley, chopped
1 x -white pepper, to taste
1 x -salt, to taste
8 tb Grand Marnier
2 tb Chives, for garnish

Method:

This recipe was found among a box full of handwriten recipies that were in the atic.
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!!!!! Shell, butterfly and devaine 2 pounds of 16-20 to pound shrimp (jumbo's).
Place 2 tbsp salt and 4 quarts of water in a large saucepa and bring to a gental 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 trooth) 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 white pepper, 8 tbsp Grand Marnier Liqueur, 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 chives placed in center of linguine.
Served with buttered and toasted thick sourdough bread and golden chablis, this is a menu worthy of presenting to someone very special.
Nutrition (per serving): 974 calories Saturated fat 29 g Total Fat 48 g (44% of calories) Protein 48 g (20% of calories) Carbohydrates 87 g (36% of calories) Cholesterol 445 mg Sodium 598 mg Fiber 0 g Iron 6 mg Vitamin A 2240 IU Vitamin C 6 mg Alcohol 0 g Discovered and posted by Jim Anderson