Description
Discover the secrets to mastering Linguine in Shrimp Cream with our step-by-step guide. Elevate your culinary skills and impress your guests with this delicious dish!
Ingredients
- 10 ounce (283 g) s linguine pasta
- 5 tablespoon (75 ml) s butter divided use
- 1 cup (240 ml) heavy cream
- 3/4 cup (180 ml) freshly grated parmesan cheese
- 2 teaspoon (10 ml) s lemon juice
- Salt and pepper to taste
- 1 pound (454 g) medium shrimp peeled and deveined, tails removed if desired
- 2 teaspoon (10 ml) s minced garlic
- 2 tablespoon (30 ml) s chopped parsley
- Parsley sprigs and lemon slices for garnish
Instructions
- Boil the linguine in salted water, following the package instructions.
- Warm up 1 tablespoon of butter in a large skillet over medium-high heat.
- Place the shrimp in the skillet and add salt and pepper to taste.
- Sauté the shrimp for 3-4 minutes, stirring now and then, until they turn pink and opaque.
- Introduce the minced garlic to the skillet and cook for another 30 seconds.
- Take the shrimp out of the skillet and cover to keep warm. Use a paper towel to clean the skillet.
- Melt 4 tablespoons of butter in the skillet over medium heat.
- Pour in the heavy cream and let it simmer for 4-5 minutes, ensuring it doesn’t boil, until it slightly thickens.
- Continuously stir in the parmesan cheese until it is fully melted.
- Remove the skillet from the heat and mix in the lemon juice.
- Adjust the seasoning of the sauce with salt and pepper as needed.
- Drain the linguine and add it to the skillet with the sauce. Mix in half of the shrimp to combine everything together.
- Place the remaining shrimp on top of the pasta. Sprinkle with chopped parsley. Optionally, decorate with parsley sprigs and lemon slices, then serve.
Notes
- Opt for freshly grated parmesan to boost the sauce’s creamy texture.
- Simmer the heavy cream gently to maintain the sauce’s consistency.
- Add lemon juice off the heat to keep the flavor bright and fresh.
