Ingredients
Gathering your ingredients is the first step towards creating this delightful dish. Here’s what you’ll need:
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the heavy cream with coconut milk for a lighter, dairy-free option, and if you’re out of linguine, fettuccine works beautifully as well.
Instructions
Ready to cook? Follow these steps, and you’ll have a plate of love on the table in no time:
- Begin by cooking the linguine according to package instructions. Once cooked, drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
- In the same skillet, pour in the heavy cream and crushed tomatoes, stirring to combine. Let the mixture simmer for 5 minutes, allowing it to thicken slightly.
- Stir in the Parmesan cheese and dried basil, then season with salt and pepper to taste.
- Return the shrimp to the sauce, along with the cooked linguine. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Cook for an additional 2 minutes, ensuring the pasta is well-coated and the flavors meld beautifully.
- Garnish with freshly chopped parsley before serving, and enjoy the soulful taste that this dish brings to the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International