Shrimp and Linguine Recipe

by Editorial Staff

For the dish, prepare two sauces in advance, which can be stored in the refrigerator for five days, using as needed.

Ingredients

  • Linguine paste 80 – 100g (dry product)
  • Onions 1/2 onion or to taste
  • Garlic a couple of cloves
  • Butter for frying 20 – 30g
  • Vegetable oil for frying 20 – 30g
  • Flour any 10g
  • Fat cream for the sauce about 80 ml
  • Salt and pepper to taste
  • Peeled shrimps about 80g
  • Basil and Parmesan for serving

Instructions

  1. Chop the onion into thin half-rings, chop the garlic. In a preheated pan in butter and vegetable oil, fry the onions and garlic for a couple of minutes
  2. Add peeled raw shrimps, fry for a couple of minutes. Pour heavy cream for the sauce into the pan (before adding cream, you can throw a handful of flour into the pan and quickly mix with the butter base that is in the pan, and then pour in the cream – so the sauce will be denser).
  3. Boil the pasta in salted water.
  4. We send the finished pasta to the resulting creamy sauce. We mix. Salt, pepper, decorate with finely chopped basil!

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