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Linguine with Bristol Cream Shrimp

November 19, 2010

Sometimes you get a recipe that you know is going to be just out of this world.  This shrimp recipe was one of those for me.  After a nice dinner service from NYC to Milano an extremely handsome gentleman starting talking to a couple of us about different restaurants that we liked in Milano and some that he suggested as well.  Then he turned the conversation to his favorite pasta with shrimp that we must make at home.  He said his mother always made it for him, but it could have been his wife or maybe one of his mistresses (you know Italian men) however whoever made it for him I was happy that he shared.  I have made this for years and it always amazes me how just one ingredient (Bristol Cream Sherry) can alter some simple food to something quite dramatic. 

Linguine with Bristol Cream Shrimp


  • 1 lb. Linguini
  • 1 T. Olive Oil
  • 1/2 Onion (chopped)
  • 2 Garlic Cloves (minced
  • 1/2 C. Bristol Cream Sherry
  • 2 Cans Hunt’s Fire Roasted Diced Tomatoes (14.5 oz.)
  • 1/2 C. Fresh Basil Leaves (addl. leaves for garnish)
  • 1 t. Fresh Oregano (chopped) (or dried)
  • Salt
  • Freshly Ground Pepper



  1. Boil shrimp in water, lemon and  1 bay leaf (about 3-4 min.; until they just begin to turn pink)
  2. Remove shrimp and put in bowl of ice water; when chilled, peel and set aside
  3. Saute onion and garlic in the oil in a large pan for a couple of minutes until tender
  4. Add the tomatoes and Bristol Cream Sherry and combine; simmer about 10 minutes
  5. Simultaneously, heat the water for Linguine; cook al dente, drain and add to the tomato mixture
  6. Salt and pepper as desired
  7. Serve in a warmed pasta bowl and garnish with basil

(Serves 4)

Recipe from an unknown and gorgeous Italian man

2 Comments leave one →
  1. November 30, 2010 12:33

    makes me want to drink alchoholic beverages

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