Garlic Shrimp Pasta Recipe (Print Version)

# Ingredients:

01 - 225 grams (8 oz) of linguine pasta.
02 - 1 ½ tablespoons of butter, separated into two portions.
03 - 1 tablespoon of olive oil.
04 - 450 grams (1 pound) of shrimp, peeled, deveined, and frozen.
05 - ½ a teaspoon of salt.
06 - ¼ teaspoon of freshly ground black pepper.
07 - Optional: 1 tablespoon of Old Bay spice mix or your choice of smoked paprika or Cajun seasoning.
08 - 1 clove of garlic, finely chopped.
09 - 120 ml (½ cup) heavy cream, also called crème entière in France.
10 - 40 grams (½ cup) of grated Parmesan cheese.
11 - A handful (¼ cup) of chopped fresh parsley.

# Instructions:

01 - Heat up a medium-sized pot filled with water, add a generous amount of salt, and let it boil. Toss in your linguine, following the directions on its packaging, and cook it until it’s just firm to the bite (al dente). Drain it after setting aside a cup of the cooking water.
02 - Heat a skillet with olive oil and 1 tablespoon of butter over medium heat. Add the shrimp and cook briefly—just a minute while stirring. Sprinkle in the salt, pepper, and perhaps that Old Bay, or swap it for smoked paprika.
03 - Keep cooking the shrimp until you see it turn a pinkish color. Avoid overcrowding the pan; do it in batches if necessary to avoid overcooking. Once it’s done, scoop it out into a plate on the side.
04 - In the same pan, add the rest of the butter and throw in the minced garlic. Let it sauté for half a minute, just until it smells amazing. Pour in the cream and use your spatula to scrape up anything tasty left sticking to the pan.
05 - Stir in the grated Parmesan and let it melt into the sauce. Thin it out by pouring in some of that pasta water, bit by bit, as needed. Let it cook for a little while longer and season to taste with more salt or pepper.
06 - Toss the cooked pasta into the creamy sauce, making sure every strand is coated. Add the shrimp back in, letting them warm up in the pasta. Finally, top it all off with a sprinkle of freshly chopped parsley. Serve it nice and warm!

# Notes:

01 - When cooking frozen shrimp, it might release liquid. Just let it simmer off without overcooking the shrimp.
02 - For the best texture, let the shrimp thaw out before cooking.
03 - Keep some of the pasta water! Its starch helps make the sauce silky smooth.
04 - This serves about 4 people as a regular meal or 3 if you're feeling extra hungry.
05 - Store leftovers sealed tightly in the fridge for up to 3 days.
06 - Reheat gently on the stove with a splash of water, or microwave a portion. Don’t freeze it though—the creamy sauce doesn’t take well to that.

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