Description
A delightful and creamy linguine dish featuring succulent shrimp and a rich, flavorful sauce.
Ingredients
- 400 g of Argentine shrimp (peeled and dried)
- 3 tablespoons of unsalted butter
- 4 cloves of garlic (minced)
- 200 ml of tomato sauce
- 500 ml of heavy cream
- Fresh parsley (chopped)
- 300 g of linguine
- Salt and pepper (to taste)
- Grated Parmesan (optional)
- Fresh basil (optional)
- 1 teaspoon of garlic powder
- 1 teaspoon of sweet paprika
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Juice of ½ lemon
- 1 tablespoon of olive oil
Instructions
- In a mixing bowl, combine the shrimp with the olive oil, lemon juice, garlic powder, sweet paprika, smoked paprika, and oregano. Stir until the shrimp are evenly coated with the mixture.
- Heat a bit of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned shrimp to the skillet. Cook for about 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the unsalted butter. Allow the butter to melt, then add the minced garlic. Sauté the garlic until it is golden and aromatic.
- Pour in the tomato sauce and heavy cream, mixing well to combine. Bring the sauce to a gentle simmer.
- Return the cooked shrimp to the skillet and let the mixture simmer on medium heat for about 10 minutes. Season with salt and pepper to taste.
- Meanwhile, cook the linguine according to the package instructions until al dente. Drain the pasta, reserving half a cup of the cooking water.
- Add the drained linguine to the skillet, pour in the reserved cooking water, and toss everything together until the pasta is well coated in the sauce.
- Sprinkle chopped parsley over the dish for freshness and serve warm.
Notes
Use fresh ingredients for the best flavor. Adjust spices according to personal preference.