Creamy Garlic Shrimp Linguine

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Shrimp

1 pound, peeled and deveined

Salt

to taste

Pepper

to taste

Heavy cream

1 cup

Parmesan cheese

1 cup, freshly grated

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook over low heat, stirring constantly, until the cheese is melted and the sauce is creamy.
5. Return the cooked shrimp to the skillet along with the drained linguine. Toss to coat the pasta and shrimp in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
6. Serve the creamy garlic shrimp linguine hot, garnished with chopped parsley and an extra sprinkle of Parmesan cheese if desired.