Linguine in Shrimp Cream

Description:

Linguine in Shrimp Cream is a luxurious pasta dish featuring tender shrimp tossed in a rich and creamy garlic-infused sauce. Perfectly cooked linguine is enveloped in this decadent sauce, creating a meal that’s elegant enough for special occasions yet simple enough for a weeknight dinner.

Origin:

This dish combines elements of Italian cuisine, known for its emphasis on pasta and seafood, with a creamy twist that adds indulgence. Its simplicity and balance make it a favorite in both home kitchens and upscale restaurants.

Ingredients:

For the Pasta:

• 12 oz (340g) linguine
• 1 tablespoon salt (for boiling water)

For the Shrimp Cream Sauce:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lb (450g) large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Prepare the Shrimp:

2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the shrimp in a single layer, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce:

4. In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1 minute until fragrant.
5. If using, pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
6. Stir in the heavy cream, Parmesan cheese, lemon zest, lemon juice, and crushed red pepper flakes (if using). Let the sauce simmer gently for 5-7 minutes until slightly thickened.

Combine and Serve:

7. Add the cooked linguine to the skillet and toss to coat in the sauce. If needed, use reserved pasta water to adjust the sauce’s consistency.
8. Return the shrimp to the skillet and toss gently to combine.
9. Garnish with fresh parsley and serve immediately.

Tips for Success:

• Use fresh shrimp for the best flavor, or thaw frozen shrimp thoroughly before cooking.
• For a lighter version, substitute half of the cream with milk or a mix of milk and broth.
• Do not overcook the shrimp; they should be just pink and tender.

Recommendations:

• Serve with a side of garlic bread or a crisp green salad for a complete meal.
• Pair with a chilled glass of Sauvignon Blanc or Chardonnay for an elevated dining experience.

Nutrition (per serving, approximate for 4 servings):

• Calories: ~500
• Protein: 30g
• Fat: 22g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 3g
• Sodium: 800mg

Linguine in Shrimp Cream is a deliciously indulgent dish that brings the flavors of the sea to your plate, perfect for pasta lovers and seafood enthusiasts alike!