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
salt
pepper
paprika
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.
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
salt
pepper
paprika
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.
