Description
A quick and delicious linguine dish featuring shrimp in a creamy garlic sauce, perfect for busy weeknights.
Ingredients
- 400 g Large Argentinian Shrimp (peeled and dried)
- 3 tbsp Unsalted Butter
- 4 Garlic Cloves (minced)
- 200 ml Tomato Sauce
- 500 ml Heavy Cream
- Fresh Parsley (chopped)
- 300 g Linguine Pasta
- Salt & Pepper (to taste)
- Parmesan (optional) (grated)
- Fresh Basil (optional)
- 1 tsp Garlic Powder
- 1 tsp Red Paprika Powder
- 1 tsp Smoked Paprika Powder
- 1 tsp Dried Oregano
- 1/2 Juice from Lemon
- 1 tbsp Olive Oil
Instructions
- In a bowl, combine the peeled and dried shrimp with olive oil, lemon juice, garlic powder, red paprika powder, and dried oregano. Toss well to coat the shrimp evenly with the seasonings.
- Heat a little olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the butter and add the minced garlic. Sauté the garlic until it turns golden brown and fragrant.
- Pour in the tomato sauce and heavy cream, stirring to combine. Return the cooked shrimp to the skillet and let everything simmer together over medium heat for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- While the sauce is simmering, cook the linguine pasta according to the package directions until al dente. Add the drained pasta to the skillet with the shrimp and sauce along with half a cup of pasta water.
- Toss the cooked pasta and shrimp together until well coated in the sauce. Sprinkle with chopped parsley and serve immediately.
Notes
For the best flavor, use fresh shrimp. Adjust seasoning as desired and consider adding vegetables for extra nutrition.