- Eight ounces of linguine pasta
- One pound of peeled and deveined raw shrimp
- One tablespoon of olive oil
- A quarter teaspoon of ground black pepper
- Half a teaspoon of salt
- One tablespoon of butter
- Half a cup of heavy cream or double cream
- One clove of minced garlic
- A quarter cup of chopped parsley
- Half a cup of grated parmesan
- A tablespoon of Old Bay seasoning (this is optional, and you can also use Cajun or smoked paprika)
- Take out a saucepan of medium size. Add water to it, salt it, and then add your pasta. Make sure that you cook the pasta according to the instructions on the package until it is al dente.
Drain the pasta but reserve one cup of the water from it for possible use later.
Take a skillet, turn on the heat to medium, and melt the butter. Then, add the olive oil and cook the shrimp for at least a minute. After that, season the shrimp using the seasoning, pepper, and salt.
Keep cooking the shrimp until it reaches a pink color. Keep in mind that you can cook the shrimp in various batches if you don’t want it to overcook. Then, take out the shrimp on the plate and set it aside.
Using the same pan, you can melt the butter and add the garlic. Then, let it cook for at least thirty seconds or until it is fragrant. Pour the heavy cream, and use a spatula so that you can deglaze the skillet.
- Pour the parmesan cheese into the pan, and let it melt. You can then use the pasta water to loosen the sauce and let it simmer for at least a minute. You can also taste the sauce and check if it needs more seasoning.
- Take the pasta and toss it in the sauce as you combine to mix everything well.
- Add the shrimp to the mixture so it can reheat, and then garnish the past with some parsley.
- It is now time for you to serve this creamy and delicious dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 334 kcal
- Sugar: 1 g
- Sodium: 1411 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Carbohydrates: 4 g
- Protein: 29 g
- Cholesterol: 343 mg