Creamy Shrimp Pasta Recipe

Prepare the shrimp. Thaw, peel and devein the shrimp. Place the shrimp on a baking sheet lined with paper towels and pat the shrimp dry on each side. (See notes.) 

Peel the garlic and mince finely.

Wash the basil and pull off the leaves. Lay the basil leaves on top of each other. Roll into a cigar-like shape and slice.

Fill a large stockpot halfway with water. Generously add salt, about two to three tablespoons.  The water should taste like the sea. Turn the heat to high and when the water boils rapidly, add the pasta.  Cook the pasta 1-2 minutes under the recommended cooking time.  The pasta should be less than al dente.

In a saute pan, add three tablespoons of butter and melt.  Add shrimp, salt and pepper to taste.  Sear the shrimp on each side until they become orange in color.  Immediately remove the shrimp from the pan and set aside. (See notes.)

Add garlic, wine and lemon juice to the pan. Simmer and reduce the mixture by half its volume.

In a separate skillet while cooking the pasta, add three tablespoons of butter and melt.  Add the heavy cream and heat through.  Stir in the grated Pecorino Romano and Parmigiana Reggiano cheeses. Let the cheeses melt and incorporate them into the sauce.

Transfer the shrimp to the saute pan that has the reduction of wine and lemon.

When the pasta is cooked one to two minutes under the recommended cooking time, add 1/4 cup of pasta water to the heavy cream sauce.  Add the linguini and cook until al dente.  The sauce will reduce. 

Transfer the shrimp and the wine reduction into the pan. Toss to combine. 

Add the capers and chopped basil. 

Garnish with chopped parsley and serve. Enjoy!