Original recipe here.
16 ounce package linguine pasta
8 tablespoons butter
4 cloves garlic, minced
2 pounds jumbo shrimp, peeled and deveined
4 tablespoons
8 tablespoons butter
4 cloves garlic, minced
2 pounds jumbo shrimp, peeled and deveined
4 tablespoons
2 cups frozen peas
4 teaspoons lemon juice, or to taste
1 cup half-and-half
½ cup finely shredded Parmesan cheese
4 tablespoons chopped fresh parsley, or to taste
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Add peas for last 2 minutes.
While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
Drain linguine/peas and divide noodles between 4 bowls. Serve shrimp mixture on top and garnish with parsley.
4 teaspoons lemon juice, or to taste
1 cup half-and-half
½ cup finely shredded Parmesan cheese
4 tablespoons chopped fresh parsley, or to taste
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Add peas for last 2 minutes.
While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
Drain linguine/peas and divide noodles between 4 bowls. Serve shrimp mixture on top and garnish with parsley.
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