Creamy Shrimp Linguine
The ingredients of this Creamy Shrimp Linguine blend so beautifully together! With great flavor, you can enjoy it in less than 30 minutes...
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/4 cup white onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 1 cup button mushrooms, washed and sliced
- 1/2 tsp. ground Himalayan sea salt
- 2 large cloves garlic, pressed
- 1/2 tsp. lemon zest
- 1/4 tsp. red pepper flakes, or to taste
- 1/4 cup dry white wine
- 1 cup 35% heavy cream
- 1 cup frozen peas, slightly thawed
- 1/2 tsp. smoked paprika
- 12 large prawns or jumbo shrimp (3/4 lb.), peeled and deveined
- 1/2 tbsp. fresh dill, chopped tips & tricks
- 10 ounces linguine pasta, cooked and drained see Recipe
- 1/4 cup Grana Padano cheese, grated
Directions
- In a large saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 ½ minutes. Add red peppers and sauté for 1 ½ minutes. Add mushrooms and sprinkle with sea salt; sauté for 2 minutes, stirring often.
- Add garlic and cook for only 1 minute. Add lemon zest and red pepper flakes; stir to combine before pouring in white wine. Let it cook until the liquid is mostly evaporated, stirring occasionally.
- Add heavy cream and bring the sauce to a simmer. Add peas and smoked paprika; stir and cook for 3 minutes.
- Add shrimp, stir and cook until light pink, about 1 ½ minutes.
- Add dill, stir to blend before adding the cooked pasta; stir to coat. Sprinkle with cheese and serve immediately.