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Garlic Shrimp Pasta Recipe

▢8 ounces (225 grams) linguine pasta ▢1 tablespoon olive oil ▢1 ½ tablespoons butter divided ▢1 pound (450 grams) raw shrimp buy frozen, peeled, and deveined shrimp ▢½ teaspoon salt ▢¼ teaspoon ground black pepper ▢1 tablespoon Old bay seasoning optional – or smoked paprika or cajun ▢1 clove garlic minced ▢½ cup (120 ml) heavy cream (double cream in the UK) ▢½ cup (40 grams) parmesan grated ▢¼ cup chopped fresh parsley chopped


In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.


In a skillet over medium heat, melt 1 tablespoon of the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.

Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.

In the same pan, melt the remaining butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.

Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.

Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve. ENJOY

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