Description
A creamy, garlicky pasta dish featuring large shrimp and linguine, reminiscent of family dinners, perfect for special occasions or weeknight meals.
Ingredients
- Large shrimp (21/25 count), peeled and deveined
- Linguine pasta (or fettuccine or spaghetti)
- Fresh garlic, minced
- Heavy cream
- Butter
- Olive oil
- Chicken broth (or vegetable broth for a vegetarian option)
- Fresh lemon, juice and zest
- Freshly grated Parmesan cheese (or Pecorino Romano as a substitute)
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Prep your ingredients: Peel and devein the shrimp. Pat them dry with paper towels. Mince the garlic, zest and juice the lemon, and chop the fresh parsley. Make sure your chicken broth, cream, and cheese are on hand.
- Cook the pasta: Boil a large pot of salted water. Add the linguine and cook according to package directions until al dente. Reserve about 1 to 1.5 cups of pasta water before draining.
- Cook the shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add half the minced garlic and red pepper flakes if using. Sauté for about 30 seconds until fragrant. Place the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
- Build the garlic cream sauce: Add another tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Lower the heat to medium and add the remaining minced garlic. Sauté for about 1 minute until fragrant.
- Deglaze and add cream: Pour in the chicken broth, scraping any browned bits from the pan. Let it simmer for a couple of minutes for reduction. Then, pour in the heavy cream, bringing the mixture to a gentle simmer while stirring occasionally.
- Season and finish the sauce: Stir in the lemon juice and zest. Add the grated Parmesan cheese, mixing until fully melted and incorporated into the sauce. Season generously with salt and black pepper to taste. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
- Combine pasta and shrimp: Add the cooked pasta directly to the skillet with the sauce. Use tongs to toss the pasta, ensuring it’s fully coated. Return the shrimp to the skillet and toss gently to combine and heat through.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
For a lighter option, substitute half of the heavy cream with chicken broth. Consider adding seasonal vegetables like spinach or asparagus for extra flavor and nutrition.
