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I cook this recipe often, because it’s easy, fast, and delicious. I’ve been planning to share it for a while, but I had to measure the ingredients since I tend to season to taste. I kind of recommend you to do the same. My measurements are the starting point. Then, adjust based on your preference.
Like a bit of spice? Add more of the red pepper flakes. Is the sauce too lemony? Add more cream/milk. The same goes with ingredients. Feel free to remix this – add spinach, or mushrooms, or tomatoes. Do ya thing, Sis!
It’s also important to state the obvious: freshest ingredients are always best. Can you use lemon juice from a container? Sure. Will it taste the same as freshly squeezed lemon juice? No. The same goes for the parsley, garlic, and Parmesan. Not only should you grate the Parmesan fresh, but you should use Parmigiano-Reggiano, if possible.
Assemble the Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Minced Shallots
- 2 tbsp Minced Garlic
- 3 tbsp Unsalted Butter
- Juice of ½ Lemon
- ½ cup Dry White Wine
- ¾ cup Heavy Whipping Cream
- ¾ cup Milk
- ½ cup Pasta Water
- ½ Pound Raw Shrimp
- 1 tbsp Freshly Chopped Parsley
- 1 tbsp Red Pepper Flakes
- ½ cup Freshly Grated Parmesan Cheese
- Salt & Pepper to Taste
- For Garnish: 1 tbsp Parmesan & 1 tbsp Freshly Chopped Parsley
- Linguine Pasta (or whichever you prefer)
Instructions
- Because this recipe is so fast, I recommend putting on a pot of water to boil the pasta at the start. Season the water generously with salt (about a tablespoon), and add the pasta once it is boiling.
- For the sauce, I like to use a sauté pan, but use whichever size you want. Sauté the minced shallots and garlic in extra virgin olive oil on medium heat. Cook until both are soft and translucent. Pay attention on this step, and adjust the heat as necessary. Burnt garlic ruins everything.
- Add the butter and allow it to melt. Stir to mix everything together.
- Add the lemon juice and white wine and turn the heat up to medium high. Let this simmer for 1-2 minutes. Stir to incorporate everything.
- Add the cream and milk and cover. Allow this to simmer until it comes to a slow boil.
- Add the freshly grated Parmesan, salt, pepper, red pepper flakes, fresh parsley, and one ladle of the pasta water. Stir it again (Just keep stirring whenever you add something, okay?)
- Here, you can add the shrimp to the sauce, or cook them separately in a skillet.
- Another ‘choose which works for you’ step is to decide whether to add the pasta directly to the sauté pan, coating it in the sauce. Or, you can plate it and add the sauce individually to each plate.
- Either way, garnish with a little extra Parmesan and parsley.
If you’re feeling bougie, throw in a little truffle oil with the garnish.
