| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 8 cloves garlic, unpeeled
- 12 large shrimp, peeled
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- 1/4 cup finely chopped parsley
- 1/2 cup grated Parmesan
- 8 ounces fresh linguine, cooked and drained
- Salt and pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1255 |
| Total Fat | 92 g |
| Saturated Fat | 50 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 413 mg |
| Sodium | 901 mg |
Reviews
This recipe was easy and delicious! And I agree with Stacey and didn’t boil the shrimp ahead and just cooked it in the sauce! I sprinkled the shrimp with Old Bay seasoning first – delish!!
This was fabulously easy and delicious!!! Since some expressed concerns about over cooking the shrimp, I did not boil the shrimp first. I started with the sauce. I minced shallots and garlic and sautéed with some butter. Added cream, parmesan cheese, and seasonings. I then added my shrimp to cook in the sauce until just pink then I removed the shrimp. Once sauce had thickened to my liking and the pasta was ready, I combined it it all on my plate. Bon appetite!!
Made it exactly as the recipe was written. It thickened nicely and turned out great. I agree it didn’t have much of a garlic flavor but I enjoyed it and will make it again. Thank you for the recipe.
I’ve made this for years. I whip the cream beforehand add a little nutmeg. Sometimes red pepper flakes. Romano instead of parmesan. We love it.
I would love to try this recipe but the directions don’t make any sense. Copied from recipe.
(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).
If you follow these directions the shrimp will be way overcooked.
I tasted the sauce about halfway through and it was pretty bland, I added some extra salt and peeper and it turned out great!
i tried this several years ago and oh soooooo good, went by the directions and came out perfect
no flavor of garlic, too runny – never really thickened. was disappointed.
This recipe was dynamite!!!! It is restaurant quality. Definitely a keeper for my family.
This was really good and really easy. I didn’t have fresh parsley so I used dried and it was too strong with using 1/8 cup. I suggest 1 tablespoon of dried. I should have used bigger shrimp or used more of them, I don’t think mine were big enough.