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Shrimp with Garlic Cream Sauce Over Linguine

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 cloves garlic
unpeeled
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12 large shrimp
peeled
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2 tablespoons olive oil
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1 ½ cups heavy whipping cream
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¼ cup parsley leaves
finely chopped
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½ cup Parmesan cheese
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8 ounces pasta, linguine
cooked and drained
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
8 cloves garlic
unpeeled
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12 large shrimp
peeled
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3E+1 ml olive oil
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355 ml heavy whipping cream
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59 ml parsley leaves
finely chopped
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118 ml Parmesan cheese
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231.2 ml/g pasta, linguine
cooked and drained
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1 x salt and black pepper
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Directions

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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 71956% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 262mg 87%
Sodium 382mg 16%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 9%
Sugars g
Protein 58g
Vitamin A 37% Vitamin C 21%
Calcium 27% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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