Description
A quick and delicious dish combining plump shrimp and creamy sauce, perfect for busy weeknights.
Ingredients
- 400 g Large Argentinian Shrimp (peeled and dried)
- 3 tbsp Unsalted Butter
- 4 Garlic Cloves (minced)
- 200 ml Tomato Sauce
- 500 ml Heavy Cream
- Fresh Parsley (chopped)
- 300 g Linguine Pasta
- Salt & Pepper (to taste)
- Parmesan (optional) (grated)
- Fresh Basil (optional)
- 1 tsp Garlic Powder
- 1 tsp Red Paprika Powder
- 1 tsp Smoked Paprika Powder
- 1 tsp Dried Oregano
- 1/2 Juice from Lemon
- 1 tbsp Olive Oil
Instructions
- In a bowl, combine peeled and dried shrimp with olive oil, lemon juice, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté until golden brown and aromatic.
- Pour in tomato sauce and heavy cream, stirring to combine. Return shrimp to the skillet and let simmer for about 10 minutes. Season with salt and pepper.
- Cook linguine according to package directions until al dente. Drain and add to the skillet with shrimp and sauce, along with half a cup of pasta water.
- Toss pasta and shrimp until well coated in sauce. Garnish with chopped parsley and serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream. Leftovers can be stored in an airtight container in the fridge for up to 2 days.