Linguine with Shrimp
and Garlic Cream Sauce
September 15: National Linguine Day
Islander’s co-worker, Luigi M., invited us to dinner with his wife and daughter to celebrate Islander’s promotion from a part-timer to a rare full-timer position in their department back when we lived in Illinois. The hospitable family from Sardinia prepared a delicious dinner of bruschetta (Luigi insists on pronouncing it “broos-ketta”), salad (made with fresh vegetables and herbs from their garden), linguine with shrimp and garlic cream sauce and tiramisu!
We remember Luigi and his family every time we cook linguine (his nickname in Islander’s department was “Luigi Linguine, ” although he always brought his beloved bruschetta to potlucks and probably reserved his pasta dish for special dinners at his place).
In honor of her co-worker and in observance of National Linguine Day, we made linguine with shrimp and garlic cream sauce. Buon appetito!
(Adapted from Luigi M.)
- ½ pound linguine pasta noodles
- 1 dozen jumbo shrimp, shelled and deveined
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3-4 garlic cloves
- 2 tablespoons Italian parsley, chopped
- 1 cup sour cream
- salt and pepper to taste
Cook the linguine pasta noodles al dente, according to the package. Drain the water and keep the linguine warm. Meanwhile, in a large skillet, melt the butter and olive oil in medium heat. Sauté the garlic cloves until fragrant, about 2 minutes. Stir in the parsley.
Add the shrimp and cook until pink. Remove the shrimp from the skillet. Stir in the sour cream constantly so it does not separate from the butter and oil. When the sauce has a smooth and creamy consistency, season with salt and pepper. Put the shrimp back into the skillet and mix with the sauce. Put the linguine on plates and pour the sauce and shrimp over the noodles. Garnish with additional parsley (optional) and serve immediately.
- The garlic cloves may be minced instead of kept whole for this recipe.
- National Pasta Day is October 17. Search our blog for more recipe posts on pasta.