What’s for Dinner: Shrimp Linguine
For dinner tonight, I put together a creamy white sauce shrimp linguine.
What you will need:
- Seasonings/herbs: salt, black pepper, paprika, cayenne pepper, chili powder, garlic powder, onion powder, oregano, thyme, basil, and parsley
- 1 pound linguine
- 1-2 tablespoon of unsalted butter
- 1 tablespoon of flour
- 1 pound of shrimp, peeled and deveined
- 1 pint of heavy cream
- 2 cups of grated/shredded Pepper Jack cheese
- 1/2 cup of grated Parmesan
Here’s how I made it:
- Boil your pasta as directed on the box.
- Season your shrimp with salt, black pepper, paprika, cayenne pepper, chili powder, garlic powder, onion powder, dried oregano and dried thyme.
- I have better luck cooking shrimp in the oven than on the stove since it cooks so fast, so I prefer that method. What i did was: bake the shrimp in a 400 degree preheated oven for about 10 minutes.
- Meanwhile to start the sauce: over low to medium heat, add in the butter. Once it’s melted, add in the flour and mix it well.
- Next, add the heavy cream to the pan. Season the heavy cream with the same things you seasoned the shrimp with [in step one].
- On medium to high heat, let the heavy cream reduce a little bit.
- Add in about a cup of the shredded pepperjack cheese and 1/4 cup of the parmesan [it doesn’t have to be precise, I just eyeballed it].
- Add the shrimp back in with the heavy cream sauce.
- Add in the cooked pasta. Mix well before removing from the heat.
- Mix in the remainder parmesan cheese along with the pepper jack cheese.
- Add in some basil and parsley. Toss well.
- Serve immediately! I garnished mine with a little more parsley.
By the way, if you like this, I’m sure you will love my Cajun Chicken Pasta [good with chicken as is or substituted in with shrimp!]
One of the only things I don’t like about these white sauce pastas are that they tend to dry up fast and it’s only for the most part if you are serving them fresh. Tip: Leftovers aren’t usually that great unless you take the time again to make more sauce to make it creamier again.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.