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
Total Time: 30 m
Servings:
4
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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.
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.
