Serves 4-6
10 garlic cloves
3 Tbsp. unsalted butter
10 oz uncooked large shrimp, peeled and deveined
3 Tbsp. chopped fresh parsley
1 ½ cup whipping cream
¾ lb. fresh linguine
1 ¼ cup grated Parmesan
Bring whole garlic cloves to a boil in small saucepan for 3 min. Transfer to bowl of ice water with slotted spoon and let stand for 3 min. Remove peel. Return to boiling water for 2 min. Transfer to cold water, and then chop finely. (This method mellows the garlic so that it doesn’t overpower the sauce.) Melt butter in large skillet over medium to high heat, add shrimp and cook till pink. Transfer to bowl; add garlic to skillet and sauté till golden brown (about 5 min.) Mix in parsley. Add cream and boil till liquid is reduced to one half, stirring lots (about 5 min.) Season with salt and pepper. Add shrimp to sauce, sprinkle with cheese. Add pasta and toss to coat. This is better than most restaurants, I promise!
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