Information
A rather quick and easy pasta dish that can be made in one pan and one pot. It is easy to both make and eat, for the most part.
Serving Size: 8-10
Source
Family recipe
Ingredients
Main:
- 2 pounds: Shrimp, size 21-25, raw
- 1 pound: Linguini pasta
- 1/2 cup: Butter
- 1 tablespoon Garlic, minced
- 1 cup: Heavy whipping cream
- 1 cup: Parmesan cheese, grated
Spices: - 1/2 cup: Parsley
- 1/4 cup: Basil
- 1 teaspoon: Thyme, dried
- 1 tablespoon: Salt
- 1 tablespoon: Pepper
Ingredient Considerations:
- Half a cup of butter is also about 1/4 pounds of butter.
Instructions
- De-shell all the raw shrimp, including the tail. Cook shrimp in salted boiling water in a pot until light pink. Drain and cool the partially cooked shrimp.
- Cracking the linguine pasta in half, cook in oiled and salted water in a pot until al dente, according to package instructions. Check occasionally while continuing to the next step.
- While pasta is cooking, melt all the butter in a large skillet.
- After the butter melted, add garlic and sauté until lightly golden brown.
- Add heavy whipping cream. Bring the cream to a boil, stirring frequently to prevent it from overheating.
- Set skillet heat level to medium-low, add cooked shrimp, spinach, and all the spices ingredients (parsley, basil, thyme, salt, and pepper). Cook until spinach is half done, but before the shrimp is overcooked. Do not overcook the shrimp.
- Shut off skillet heat if the linguine pasta is not finished and drained, continue only after it is finished. If it is, ignore this step completely.
- Set skillet heat level to low, then add pasta to the skillet. Add parmesan cheese. Toss until sauce is evenly distributed with the noodles. Extra salt or pepper can be added if necessary.
Instruction Considerations:
- None