In a pot of salted boiling water, cook the linguine pasta until al dente. Set aside.
In bowl combine shrimp salt & black pepper, season to your desire.
Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
Add a splash of white wine to deglaze the pan, scraping any browned bits with a wooden spoon. (optional).
Add the butter and melt over medium heat. Sauté the shallot for 5 minutes. Cook for a further 2 minutes then lower the heat.
Stir in the half & half, parmesan cheese, add the shrimp and bring to a gentle simmer for a couple of minutes.
Taste and season with salt and pepper.
Stir in the cooked pasta so that it is coated in the sauce, add the lemon zest.
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