Linguine with Shrimp and Garlic Cream Sauce

2012-09-07
  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Ingredients

  • 12 large shrimp, peeled
  • 8 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan, plus more for serving
  • 1/4 cup finely chopped fresh parsley, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 8 ounces fresh linguine, cooked and drained

Method

Step 1

Bring 6 cups water to a boil in a large saucepan.

Step 2

Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.

Step 3

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.

Step 4

Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

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