Description
Delightful creamy shrimp linguine with large Argentinian shrimp, garlic, and a rich sauce, perfect for weeknight dinners or special gatherings.
Ingredients
- 400 g large Argentinian shrimp, peeled and dried
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 200 ml tomato sauce
- 500 ml heavy cream
- Fresh parsley, chopped, to taste
- 300 g linguine pasta
- Salt and pepper, to taste
- Optional: grated Parmesan, fresh basil
- 1 tsp garlic powder
- 1 tsp red paprika powder
- 1 tsp smoked paprika powder
- 1 tsp dried oregano
- 1/2 juice from a lemon
- 1 tbsp olive oil
Instructions
- In a bowl, mix the peeled and dried shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Toss well to ensure the shrimp are evenly coated with the seasonings.
- Heat a bit of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
- In the same skillet, melt the butter and add the minced garlic. Sauté the garlic until it turns golden brown and fragrant.
- Gradually pour in the tomato sauce and then add the heavy cream. Stir until well combined. Return the cooked shrimp to the skillet, allowing everything to simmer together over medium heat for about 10 minutes, enabling the flavors to meld beautifully. Season with salt and pepper to taste.
- While the sauce simmers, cook the linguine pasta according to the package directions until al dente. Drain the pasta and then add it to the skillet with the shrimp and sauce. If the sauce is too thick, add half a cup of pasta water to achieve the desired consistency.
- Toss the pasta and shrimp together until everything is well coated in the sauce. Sprinkle with chopped parsley before serving.
Notes
Perfect balance of flavors; adjust the cream and sauce ratios to your taste. Consider adding red pepper flakes for spice.
