Sunday, October 18, 2015

Garlic 'n Ginger Shrimp Linguine

I made this for supper last night and it is absolutely delicious. We had a bit left over and both of us were picking the shrimp out of the pot and eating before I could put the rest away.  Garlic 'n Ginger Shrimp Linguine

Garlic 'n Ginger Shrimp Linguine

Total Time: 30 m
Servings: 4
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


1 package uncooked linguine
3 tablespoons butter
1 chopped onion
3 tablespoons grated Parmesan cheese
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped ginger
1 pound medium shrimp, peeled and deveined
1/2 cup 35% cooking cream
1 cup shrimp cocktail sauce
1 pinch salt to taste
1 pinch pepper to taste
Chop onion, garlic, parsley and ginger together. I use my Tupperware Power Chef for this.

In a large, deep saucepan or wok, melt butter over medium low heat; add onion, garlic, parsley and ginger mixture. Add salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

Add Parmesan cheese and mix in.

Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. If you are using cooked frozen shrimp, you will end up with a lot of liquid, but don't worry.

Mix together the cooking cream and shrimp cocktail sauce. I use my Power Chef for this too.

Add the cream and shrimp cocktail sauce mixture to the pan and mix well.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.


Post a Comment