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Garlic Shrimp with Saffron Cream Linguine
This meal is creamy, rich and quick to make — perfect for busy weeknights or to entertain and impress your guests!
by
Paul Piazza
Ingredients
- 10 41/50 Wild Caught Gulf Shrimp peeled and deveined
- 1 tbsp fresh minced garlic
- 1 tsp minced shallots
- 1 cup heavy cream
- 1/4 cup champagne
- 6 oz cooked linguine
- 1 pinch saffron threads
- Olive oil
- Parmesan cheese
- Green onion
- Garlic toast point
- Prep time
- 10 minutes
- Cook time
- 7 minutes
Instructions
- Heat a saute pan over moderate heat.
- Add olive oil and toss in shrimp sautéing for about a minute.
- Throw in garlic and shallots cooking for about 1 minute.
- Deglaze pan with champagne and add heavy cream.
- Add parmesan cheese and mix thoroughly. Toss in pasta.
- Garnish with green onion and garlic toast point.
- Serve and enjoy!
