Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
In a bowl, toss Shrimp with Olive Oil, Garlic Powder, Paprika, Salt, and Pepper.
Heat a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove Shrimp from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds, until fragrant.
Deglaze the pan with White Wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes, until wine has reduced slightly.
Pour in Heavy Cream and Chicken Broth. Bring to a simmer, then stir in Parmesan Cheese and Italian Seasoning. Add Red Pepper Flakes if desired.
Reduce heat to low and simmer for 5 minutes, stirring occasionally, until sauce has thickened slightly.
Add cooked linguine and Shrimp to the sauce. Toss to coat. If sauce is too thick, add a little reserved pasta water.
Stir in Fresh Parsley. Serve immediately, garnished with extra Parmesan Cheese if desired.
Ingredients
4
1 lb450 gLarge Shrimp-peeled and deveined
1 tbsp15 mLOlive Oil
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLPaprika
SaltTo taste
PepperTo tasteBlack
1/4 cup60 mLButter
3 cloves15 mLGarlic-minced
1/2 cup120 mLDry White Wine-such as Pinot Grigio
1 cup240 mLHeavy Cream
1/2 cup60 gParmesan Cheese-freshly grated
1/4 cup60 mLChicken Broth
1 tbsp15 mLFresh Parsley-chopped
1/4 tsp1.25 mLItalian Seasoning
PinchTo tasteRed Pepper Flakes
1 lb450 gLinguine
Equipment
Large pot
Large skillet
Mixing bowl
Instructions
Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
In a bowl, toss Shrimp with Olive Oil, Garlic Powder, Paprika, Salt, and Pepper.
Heat a large skillet over medium-high heat. Add Shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove Shrimp from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 30 seconds, until fragrant.
Deglaze the pan with White Wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes, until wine has reduced slightly.
Pour in Heavy Cream and Chicken Broth. Bring to a simmer, then stir in Parmesan Cheese and Italian Seasoning. Add Red Pepper Flakes if desired.
Reduce heat to low and simmer for 5 minutes, stirring occasionally, until sauce has thickened slightly.
Add cooked linguine and Shrimp to the sauce. Toss to coat. If sauce is too thick, add a little reserved pasta water.
Stir in Fresh Parsley. Serve immediately, garnished with extra Parmesan Cheese if desired.
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