Linguine with Shrimp and Garlic Cream Sauce
Linguine with Shrimp and Garlic Cream Sauce
- Kosher salt and freshly ground black pepper
- 8 ounces fresh linguine
- 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
Directions
- Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
- Meanwhile, 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.
Recipe from Food Network
