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
- 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
- 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).
- Boil the pasta in salted water.
- We send the finished pasta to the resulting creamy sauce. We mix. Salt, pepper, decorate with finely chopped basil!
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