When ready to drain, reserve 1 cup of the water from the pan
SECOND STEP:
In a skillet set on medium heat, melt the butter
Add in the Olive Oil
Gently place the shrimp in the pan and cook for one minute
Sprinkle the seasoning over the shrimp and flip the shrimp to cook for another minute or two until no longer pink
Set the shrimp on a plate and set to the side
THIRD STEP:
In the same pan, add in butter and garlic, saute until fragrant
Add in the heavy cream and scrape the skillet bottom to deglaze
Add in the parmesan cheese and allow it to melt
FOURTH STEP:
Loosen the sauce up by adding a small amount of the pasta water until desired consistency
Taste the sauce and add more Old Bay, salt and pepper if needed
Add in the drained pasta and the shrimp
Stir to coat the shrimp and the linguine completely
FIFTH STEP:
Top with the freshly chopped parsley.
Enjoy!
Frequently Asked Questions:
How do I store this dish?
Once cooled, this dish can be placed in an airtight container and then placed into the refrigerator. The dish will last in the refrigerator for 3 to 4 days.
Can I freeze this meal?
Cover the meal tightly with plastic wrap or place it into an airtight container. Garlic Shrimp Pasta will last for up to 3 months in the freezer.
Could I add more to the dish, to make it a one pan dish?
I have added broccoli to the pan and the family loved it! I also added some scallops when I made this dish one evening when we had friends over. The dish went well, although I am not a fan of scallops.
What should I serve with this dish?
I always have some crusty bread to soak up the sauce. I will also have a side salad to go along with the dinner.
