Recipe courtesy of Food Network

Linguine with Shrimp and Garlic Cream Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings
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  1. 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.
  2. Meanwhile, bring 6 cups water to a boil in a large saucepan.
  3. 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.
  4. 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.
  5. Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.
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