Looking for a new idea for a quick and easy weeknight meal? We’ve got you covered, in style. Even the kids will love the creamy garlicky sauce with the sweetness of the shrimp.
4 Tbsp. olive oil 8 cloves garlic, crushed 2 cups heavy cream 1 cup dry white wine 1/3 cup fresh parsley, finely chopped 1 cup grated Parmesan cheese 1 lb. Jumbo cooked, peeled & deveined shrimp salt and pepper to taste 16 oz. fresh linguine cooked and drained
Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in cream and wine, and bring to a simmer. Cook until cream begins to thicken (approximately 5 minutes). Stir in parsley, parmesan, shrimp, and season with salt & pepper. Heat just until the shrimp are warmed through, 1 - 2 minutes. Pour sauce over linguine in a large bowl and toss to coat.