Indulge your taste buds with a culinary masterpiece – Creamy Garlic Shrimp Linguine. This sophisticated dish seamlessly melds succulent shrimp, al dente linguine, and a velvety garlic cream sauce for a dining experience that transcends the ordinary.
Ingredients:
- 8 oz (about 225g) fettuccine or your favorite pasta
- 1 lb (about 450g) large shrimp, peeled and deveined
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until they turn pink. Remove the shrimp from the skillet and set aside.
- Make the garlic cream sauce: In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add tomatoes and liquids: Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Combine shrimp and pasta: Reduce the heat to medium-low, then add the cooked shrimp back to the skillet. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Finish the dish: Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated in the creamy garlic sauce.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for a burst of color and flavor. Serve the creamy garlic shrimp and pasta immediately, and enjoy!
