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Shrimp with Garlic Cream Sauce Over Linguine

  • Author: Michelle Burns
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


  • 8 cloves garlic, unpeeled
  • 10 large shreimp, peeled and deveined
  • 2 Tbs olive oil
  • 1 1/2 cups heavy cream (can use 1/2 & 1/2 but it will be thinner)
  • 1/4 finely chopped parsley or 2 Tbs parlsey and 2 Tbs fresh basil
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh linguine, cooked and drained
  • Salt & pepper to taste


  • Bring 6 cups water to a boil in a suacepan
  • Add the unpeeled garlic cloves to the water and boil for 2 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 the oil in a large skillet over medium heat.
  • Add the garlic and cook for 2 minutes.
  • Pour in the heavy cream and bring to a simmer.
  • Cook until cream begins to thicken.
  • Stir in the 2/3 of the parsley (or parsley/basil mix), Parmesan cheese, salt, pepper, and shrimp.
  • Pour the sauce over the cooked linguine in a large bowl and toss to coat.
  • Garnish with remaining parsley and additional Parmesan cheese when serving.


Source:  Food Network Kitchen

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 4 oz noodles plus 5 shrimp
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