Linguine with Shrimp Cream Sauce
- 1 pound linguine
- 1/4 cup olive oil
- 1 pound jumbo shrimp
- 4 cloves minced garlic
- 1 can whole tomatoes, crushed by hand
- 1 tsp dried basil (if available, use about 1/2 cup fresh!)
- 1 cup white wine (I changed things up a bit, more about that below)
- 1 tbsp of clam juice
- 3/4 cup heavy whipping cream
- grated Parmesan
- salt and pepper to taste
Directions
1- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta and set aside.
2- In a large skillet, heat olive over medium-high heat. Add the shrimp, garlic, about a teaspoon each of salt, and pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through. Remove the shrimp and set aside (you should have olive oil and garlic left in the skillet).
3- Add the tomatoes (and about 1/2 the juice) and basil (I really just eyeball this- at least a teaspoon). Cook for 2 minutes, allowing the flavors to marinate, stirring constantly.
4- This is where I would usually add the white wine. But I had some left over white wine clam sauce in the freezer, so I substituted that. So, add wine (or white wine clam sauce) and heavy cream. Bring to a boil. Reduce the heat to medium-low and let reduce at a simmer for 10-12 minutes until the sauce thickens- you'll know when it's ready!
5- Add cooked shrimp and pasta. Grate parmesan cheese on top. Toss all the ingredients together until coated. Season, to taste, with salt and pepper.
6- Enjoy with Italian bread and a glass of wine!
2- In a large skillet, heat olive over medium-high heat. Add the shrimp, garlic, about a teaspoon each of salt, and pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through. Remove the shrimp and set aside (you should have olive oil and garlic left in the skillet).
3- Add the tomatoes (and about 1/2 the juice) and basil (I really just eyeball this- at least a teaspoon). Cook for 2 minutes, allowing the flavors to marinate, stirring constantly.
4- This is where I would usually add the white wine. But I had some left over white wine clam sauce in the freezer, so I substituted that. So, add wine (or white wine clam sauce) and heavy cream. Bring to a boil. Reduce the heat to medium-low and let reduce at a simmer for 10-12 minutes until the sauce thickens- you'll know when it's ready!
5- Add cooked shrimp and pasta. Grate parmesan cheese on top. Toss all the ingredients together until coated. Season, to taste, with salt and pepper.
6- Enjoy with Italian bread and a glass of wine!
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