Linguine with Shrimp and Garlic Cream Sauce2012-09-07
- Yield : 2 servings
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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- 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
Bring 6 cups water to a boil in a large saucepan.
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.
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.
Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.