Garlic Shrimp Linguine Delight Savor this creamy Garlic Shrimp Linguine, where tender shrimp meets a luscious garlic-infused sauce, perfectly enveloping al dente pasta for a delightful meal. Ingredients 8 ounces (225 grams) linguine pasta 1 tablespoon olive oil 1 ½ tablespoons butter, divided 1 pound (450 grams) raw shrimp, frozen, peeled, and deveined ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon Old Bay seasoning (optional) or smoked paprika or cajun 1 clove garlic, minced ½ cup (120 ml) heavy cream (double cream in the UK) ½ cup (40 grams) parmesan, grated ¼ cup fresh parsley, chopped Instructions In a medium-sized saucepan, bring water to a boil and generously salt it. Add the linguine pasta, cooking according to the package instructions until it reaches al dente perfection. Once done, reserve 1 cup of the pasta water and drain the rest. In a skillet over medium heat, melt 1 tablespoon of the butter and add the olive oil. Introduce the shrimp, cooking briefly for a minute, then season with salt, pepper, and if desired, Old Bay seasoning or paprika. Continue to cook the shrimp, watching for it to turn a lovely pink. If needed, cook in batches to avoid overcooking. Transfer the cooked shrimp to a plate and set aside. In the same skillet, melt the rest of the butter and stir in the garlic, cooking it for about 30 seconds until fragrant. Add the heavy cream next, using your spatula to deglaze the flavorful pan. Sprinkle in the grated parmesan, letting it melt smoothly, then loosen the sauce by introducing some of the reserved pasta water. Allow the mixture to simmer for a minute, tasting to adjust salt and pepper to your preference. Gently toss the pasta in the sauce until each strand is luxuriously coated. Reintroduce the shrimp, softly reheating it within the pasta. Finish with a sprinkle of freshly chopped parsley before serving.
