A vibrant and flavorful shrimp pasta dish with a zesty twist.
Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Peel and devein the shrimp, then pat them dry with a paper towel.
Drying the shrimp ensures they sear properly and develop a nice texture.
In a large skillet, melt the butter over medium heat.
Use a wide skillet to allow even cooking of the ingredients.
Add the diced onion and minced garlic to the skillet and sauté until fragrant and translucent.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Avoid overcooking the shrimp to keep them tender and juicy.
Pour in the heavy cream and bring it to a gentle simmer.
Stir continuously to prevent the cream from curdling.
Stir in the Parmesan cheese and crushed red pepper, allowing the cheese to melt into the sauce.
Adjust the spice level by adding more or less crushed red pepper.
Combine the cooked linguine with the sauce in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with chopped parsley and serve immediately.
Serve with a side of garlic bread for a complete meal.
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