A delightful pasta dish featuring succulent shrimp in a creamy garlic sauce, perfect for a comforting dinner.
Cook the linguine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Sauté the onion and garlic in the melted butter until fragrant and translucent.
Cook on medium heat to avoid burning the garlic.
Add the shrimp to the pan and cook until they turn pink.
Do not overcook the shrimp to keep them tender.
Pour in the cream and stir, allowing the sauce to thicken slightly.
Stir constantly to prevent the cream from curdling.
Combine the cooked pasta with the sauce, mixing well.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese, parsley, and a squeeze of lemon.
Serve immediately for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
