Creamy Parmesan-Garlic Shrimp Alfredo Linguine
Prep: 10 minutes Cook: 35 minutes Serves: 8
1 box (16 ounces) linguine
2 tablespoons olive oil
1 bag (32 ounces) Pierport® 16-20 count easy peel shell on uncooked white shrimp, peeled
½ teaspoon Katy’s Kitchen® ground black pepper plus additional for serving
8 garlic cloves, minced
3 tablespoons unsalted butter
1 teaspoon Katy’s Kitchen® Italian seasoning
¾ cup dry white wine such as Sauvignon Blanc
1½ cups heavy cream
1¼ cups fresh shredded Parmesan cheese plus additional for serving
2 tablespoons chopped fresh Italian parsley
1. In large saucepot, prepare linguine as label directs; reserve 1 cup cooking water and drain. In same saucepot, toss linguine and 1 tablespoon oil; cover to keep warm.
2. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle half the shrimp with ⅛ teaspoon pepper and add to skillet. Cook shrimp 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; repeat with remaining 1½ teaspoons oil, shrimp and ⅛ teaspoon pepper.
3. In same skillet, cook garlic, butter and Italian seasoning over medium heat 1 minute or until fragrant, stirring frequently; add wine, stirring to scrape browned bits from bottom of skillet. Simmer 5 minutes or until reduced by ½; reduce heat to medium-low. Stir in cream, 1 cup reserved cooking water and remaining ¼ teaspoon pepper; cook 15 minutes or until reduced slightly, stirring occasionally. Gradually whisk in cheese; stir in shrimp and remove from heat. Makes about 2½ cups.
4. Serve shrimp alfredo over linguine sprinkled with cheese, parsley and pepper.
Approximate nutritional values per serving (1 cup pasta, 4 shrimp, ⅓ cup sauce): 544 Calories, 28g Fat (16g Saturated), 160mg Cholesterol, 590mg Sodium, 45g Carbohydrates, 2g Fiber, 3g Sugars, 22g Protein