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Shrimp With Garlic Cream Sauce Over Linguine Recipe

by Global Cookbook

Ingredients

8 x Cloves garlic, unpeeled 12 lrg Shrimp, peeled 2 Tbsp. Extra virgin olive oil 1 1/2 c. Heavy cream

1/4 c. Finely, minced parsley 1/2 c. Grated parmesan 8 ounce Fresh linguine, cooked and liquid removed     Salt and pepper

Directions

1. In a saucepan bring 6 c. of water to a boil. Using a small paring knife, Remove the vein along the back of each shrimp and rinse under running water. Add in garlic to water and boil for two min. Add in the shrimp to the water and cook with the garlic for 2-3 min. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add in garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook till cream begins to thicken. Stir in parsley, parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and parmesan.

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