Quick, Creamy Shrimp Linguine
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Recipe type: Dinner
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Cook time: 
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This easy weeknight meal feels decadent like Shrimp Alfredo but without all of the cream and extra calories. You could easily mix in greens - like sauteed spinach, kale or arugula - for an extra dose of delicious.
Ingredients
  • 1 lb shrimp, frozen or fresh
  • linguine pasta
  • 2-3 cloves of garlic
  • 1 tbsp extra-virgin olive oil
  • ½ cup grated Parmesan
  • 1 tbsp unsalted butter
  • 1 tomato, diced
  • salt
  • black pepper (freshly-ground is best!)
Instructions
  1. Thaw shrimp if needed by running cold water over them in a colander for 5 minutes or until pliable
  2. Boil a pot of salted water - it should taste like the sea - and measure out your servings of pasta
  3. When the water reaches a rapid boil, drop in the linguine and cook until al dente
  4. While the linguine is cooking, heat the olive oil in a skillet and cook garlic until fragrant
  5. Pat shrimp dry and add them to the skillet, cooking until bright pink. Remove from heat.
  6. Reserve 1 cup of pasta water (liquid, starchy gold!) then drain.
  7. Return pasta to the pot and stir in butter until melted and coating each strand. Feel free to add in a bit more if the pasta is not coated.
  8. Add grated parmesan to the pot and stir to melt, adding in pasta water to emulsify and turn the butter and parmesan into a sauce.
  9. Grind fresh black pepper to taste over the pasta and combine. Add diced tomatoes then stir in the cooked shrimp.
  10. Plate and enjoy! You might like to top it with a bit more ground black pepper or even a drizzle of olive oil.
Recipe by LEOPARD is a NEUTRAL at http://stephaniefusco.com/quick-creamy-shrimp-linguine/