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 linguine20140428-185041.jpg
  • 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:

  1. Boil your pasta as directed on the box.
  2. Season your shrimp with salt, black pepper, paprika, cayenne pepper, chili powder, garlic powder, onion powder, dried oregano and dried thyme.
  3. 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.
  4. 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.
  5. Next, add the heavy cream to the  pan. Season the heavy cream with the same things you seasoned the shrimp with [in step one].
  6. On medium to high heat, let the heavy cream reduce a little bit.
  7. 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].
  8. Add the shrimp back in with the heavy cream sauce.
  9. Add in the cooked pasta. Mix well before removing from the heat.
  10. Mix in the remainder parmesan cheese along with the pepper jack cheese.
  11. Add in some basil and parsley. Toss well.
  12. 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. TipLeftovers aren’t usually that great unless you take the time again to make more sauce to make it creamier again.

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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.

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