Monday, October 22, 2012

Scampi-Style Shrimp and Linguine in a Garlic Cream Sauce

We've got a new H-E-B in our neighborhood with a FANTASTIC seafood counter. I took advantage of it this evening by snagging a pound of beautiful shrimp for $8.

Doesn't it look delicious?

Here's what you need to get started:

1 lb peeled, deveined shrimp. I used 41/50 size.

1/2 cup diced yellow onion
1/2 cup chopped flat leaf parsley
Nearly one bulb (6-8 cloves) freshly pressed garlic
1/2 stick butter
1 cup heavy whipping cream
grated Parmesan cheese
garlic bread

Melt butter in skillet on medium heat. Add onion and garlic, stir and cook until onions are transparent. Also heat salted water to boiling for linguine.

Add linguine to boiling water. Raise heat on skillet to medium-high. Rinse and drain shrimp, season with salt, pepper, and paprika before adding to heated skillet.

Stir shrimp in butter mixture frequently, until shrimp is tightly curled and has gone from translucent to opaque.

Add chopped parsley to shrimp and stir.

Pour 1 cup whipping cream into skillet and bring to boil, then simmer. Cream will thicken.

Add linguine al dente to shrimp and cream sauce. Add 1/3 cup Parmesan cheese or to preference. Toss to mix.

Serve with garlic bread, top with cracked pepper and a pinch of parsley.

Don't forget the wine!

Let me know how yours turns out. Mine was restaurant-quality! :)