Linguine with Shrimp and Celery

Ingredients

• 200 g linguine
• 150 g shrimp (pre‑cooked, deveined, peeled except for tail segment)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 Garlic clove
• 100 ml White wine
• 1 tsp juniper berries
• 1 stalk Celery
• 2 tbsp chives
• Sea salt
• ground pepper

Instructions

1. 1.

   Cook linguine according to package instructions in plenty of salted water until al dente.

2. 2.

   Peel the garlic clove and finely mince it.

3. 3.

   Coarsely crush the juniper berries.

4. 4.

   Wash, trim, and slice the celery stalk into thin rounds. Roughly chop the celery leaves.

5. 5.

   Sauté shrimp and celery in hot oil. Add garlic and juniper berries, then deglaze with white wine. Simmer for about 4 minutes. Then add celery leaves and chives. Remove from heat, stir in cold butter, and season with salt and pepper. Toss drained pasta with a splash of reserved cooking water to loosen the sauce.

6. 6.

   Serve on preheated plates.