Name: Linguine with Shrimp and Garlic Cream Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 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

Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Ingredients

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