Description
A decadent, explosion of flavor with succulent shrimp in a rich, creamy sauce over perfectly cooked linguine.
Ingredients
- 8 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- While pasta cooks, season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove shrimp from skillet.
- Reduce heat to medium. Add garlic to skillet and cook for 1 minute, until fragrant. Pour in white wine, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
- Stir in heavy cream, Parmesan cheese, and red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes, until sauce thickens slightly.
- Add cooked linguine and shrimp to the sauce. Toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Season with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. For extra zest, add a splash of lemon juice to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American