Ingredients:

  • 1 pound (450g) Linguine (or your favorite pasta shape)
  • 2 tablespoons (30ml) Olive Oil
  • 1.5 pounds (680g) Large Shrimp, peeled and deveined
  • 4 cloves Garlic, minced
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1/2 cup (120ml) Dry White Wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 cup (240ml) Heavy Cream
  • 1/4 cup (60ml) Grated Parmesan Cheese, plus more for serving
  • 2 tablespoons (30ml) Fresh Parsley, chopped
  • Salt and Black Pepper to taste
  • 1 tablespoon (15g) Butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. Add minced garlic and red pepper flakes (if using) to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
  5. Stir in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
  6. Stir in Parmesan cheese and butter until melted and smooth. Season with salt and black pepper to taste. Add cooked pasta and shrimp to the sauce, tossing to coat. Add reserved pasta water if needed to adjust the consistency of the sauce. Garnish with fresh parsley and serve immediately with extra Parmesan cheese.