One of my families all time faves is shrimp. I swear you may think I am like Forest Gump when you see my recipes. I am always expeimenting with new ways to cook shrimp. I personally love Italian so this recipe was a big hit to me. I love a good creamy, cheesy sauce so this was just divine in my eyes.

 

Shrimp Linguini
 
Author:
Recipe type: Dinner, Easy
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • ¾ lb fettuccine or linquini
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp oil
  • 1 lb bag of broccoli Florets
  • 2 Tbsp butter
  • 1 3 Tbsp Minced Garlic
  • ⅓ cup white wine (I used Ste Chapelle Chardonay ~$6)
  • 2 cups heavy whipping cream
  • ⅓ cup parmesan cheese
  • Sprinkle of paprika
  • 3 Tbsp Cajun Seasoning (I prefer Emeril's)
  • Parsley or basil for garnish if desired
  • 1 Tspoon Garlic Salt
Instructions
  1. Cook ¾ lb fettuccini noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better).
  2. Lightly season shrimp with salt,garlic salt, pepper, cajun seasoning and paprika. Preheat a large skillet to med/high and add 2 Tbsp of butter. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don’t over-do it or they will be rubbery. Remove shrimp to a separate bowl.
  3. In same pan, over medium/high heat, add 2 Tbsp of butter and broccoli sauté broccoli till tender. Stir in garlic and sauté another minute. Stir in ? cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
  4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with ? cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about ¼ tsp paprika and season with garlic seasoning, paprika and cajun seasoning to taste.
  5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired