Creamy and garlicky, this dish is a family favorite. It starts with finely diced onion and garlic. In butter sauté your onion and garlic until soft. Add your flour and whisk until all is blended. Now you’ve made a roux. Before it gets brown, add cream slowly and whisk until you have a smooth creamy sauce. Now simmer on low to get the garlic through and through. When it’s reduced by 1/3 add your veined peeled shrimp with the tails left on. I leave the tails on because it helps to impart a better shrimp flavor. Salt and pepper. Remove from the burner and add your freshly grated Parmesan. Serve on linguini cooked to al dente as it will continue to cook in the sauce and sprinkle on your clean, finely chopped parsley.
Simple and delicious.
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