Title: Shrimp With Garlic Cream Sauce Over Linguine
Categories: Pasta, Seafood
Yield: 2 servings
8 cloves garlic -- unpeeled
12 lg shrimp -- peeled
2 TB olive oil
1 1/2 c heavy cream
1/4 c finely -- chopped parsley
1/2 c grated parmesan
8 oz fresh linguine -- cooked and
: drained
: Salt and pepper
In a saucepan bring 6 cups of water to a boil. Using a
small paring knife, Remove the vein along the back of
each shrimp and rinse under running water. Add garlic
to water and boil for two minutes. Add the shrimp to
the water and cook with the garlic for 2-3 minutes.
Drain the shrimp and garlic. Peel the garlic and
finely chop. Heat oil in a large skillet over medium
heat. Add garlic and cook for 1 minute. Pour in heavy
cream and bring to a simmer. Cook until cream begins
to thicken. Stir in parsley, parmesan and shrimp.
Season with salt and pepper. Pour sauce over linguine
in a large bowl and toss to coat. Garnish with parsley
and parmesan.
