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
Instructions
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.
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. Enjoy!
