- 2 Tbs. / 30g unsalted butter, divided
- 8 to 9 large peeled and deveined shrimps (approximately 8 oz / 230g), pat it dry with paper towel
- 1 tsp. / 3g chopped garlic
- 1/4 cup / 37g chopped shallot
- 1/2 cup / 125ml dry champagne or dry white wine
- 1/3 cup / 80ml heavy cream
- 1/2 tsp. / 2g salt
- 1/8 tsp. / 0.5g black pepper
- 9 oz. fresh linguine
- zest from 1 fresh lemon
- juice from 1/2 fresh lemon
- handful fresh basil
- 1/2 cup / 57g grated parmigiano
- Bring a large pot of salted water to boil to cook pasta. (If you are using dry linguine, please start cook the pasta first while you are making the creamy shrimp sauce- fresh pasta takes only a couple minutes to cook.)
Heat a large skillet over medium high heat; add 1 Tbs. butter and let it melt completely. Place shrimp single layer and cook 1 1/2 minutes each side. Brown butter will help shrimps get nicely golden brown, so no worries a bit of smoking from your pan. Remove shrimps from skillet and set aside.
- In same skillet, reduce heat to medium; add remaining 1 Tbs. butter, garlic and shallot. Sauté, until vegetables are soften, about 45 second to 1 minute. Pour champagne, stirring. Cook until alcohol evaporated, about 1 minute.
- Pour haver cream, add salt and pepper and mix well together.
- At this point, your water suppose to be boiling hard; add fresh linguine into boiling water and cook until they are al dente about 2 to 3 minutes.
- Place cooked linguine into creamy sauce along with shrimps, lemon zest, lemon juice, basil and parmigiano. Toss everything together until well combine. If pasta is too thick, add 1/4 cup of pasta water at a time to thin it out.
- Serve immediately, with extra garish of basil, lemon zest and parmigiana to your taste.