Shrimp Linguine

Shrimp Linguine

  • 2 Lbs Frozen Shelled Shrimp Deveined

  • 1 1/2 boxes of Linguine

  • 1/2 Onion Chopped

  • 3 garlic cloves grated

  • Kosher Salt

  • Fresh Ground Pepper finely ground

  • 1 tsp Sweet Paprika

  • 4 T Butter

  • 2 C. Heavy Cream

  • 2 T Olive OIl

  • 1/2 lemon juiced

  • 1/2 C. Dry white wine

  • 1/2 C. Parmesan Reggiano

  • 1/8 C. Fresh parsley chopped

  • Red Pepper flakes (optional)

  1. Defrost the shrimp, once defrosted, peel and place in the fridge until ready for preparation.

  2. Chop the onion and grate the garlic

  3. Take the shrimp out of the fridge, and season with tsp of paprika, salt and pepper to taste, stir.

  4. Begin to cook the pasta as directed by the box instructions.

  5. Cook shrimp for about 3 minutes, and remove with a slotted spoon from the oil. These will continue to cook later in the process.

  6. Add butter to the oil, and cook down the onions for about 4 minutes.

  7. Add garlic until fragrant, add the wine, lemon juice and red pepper flakes if using. Render down for approximately 5 minutes.

  8. Add the heavy cream and let it heat up a little bit. Add more salt and pepper to taste.

  9. Add the cheese once the cream heats up, and add the shrimp back in to get them a little hot again.

  10. Stir in the drained pasta and mix.

  11. Transfer to a serving bowl and top with parsley.