Hey friends! We are days away from the day of love, Valentines Day… we’ve covered breakfast with my incredible Honey Bunches French Toast & Strawberry Bellinis and a first course Crepes with Whipped Ricotta & Portobello Mushrooms. We’re finally there, your main course, Lemon, White Wine & Herb Shrimp. 

Being that the crepes are a bit of work I wanted to keep the main course simple! Shrimp are fantastic; they cook up so quickly and will take on flavor wonderfully! The sauce here is simply a little olive oil, garlic, white wine, lemon and herbed butter. Are you drooling yet? You should be.

You can make the sauce a bit ahead of time and then when its time for the main course warm the sauce back up, toss in the shrimp and cook for just 6-8 minutes. I have it over whole grain linguini but you can leave out the pasta to lighten up the dish if you’d like. Along side there, some simple broccolini tossed with olive oil, salt and pepper. If you’ve never had broccolini, give it a try, its got a milder taste then broccoli and is more delicate.

Before we get to the recipe, heres how I make an herbed butter… take a stick of unsalted room temp butter pop into a food processor with a handful each of fresh chopped parsley, rosemary & thyme. Mix until the herbs are well chopped and combined with the butter. Place the butter onto a piece of plastic wrap and form into a log using the wrap to form. Refrigerate.  You can certainly use whatever herbs you prefer, and more or less of any of them.