Knoblauch-Butter-Shrimp Pasta
Delicious Knoblauch-Butter-Shrimp Pasta ready in 20 minutes, packed with flavors.
Equipment
- Pan
Ingredients
Pasta Ingredients
- 250 g Linguine
- 250 g Shrimps (Scampi, Garnelen)
- 3 garlic cloves
- 3 EL butter
- 2 EL olive oil
- 100 ml white wine
- 150 ml chicken broth
- 50 ml cream
- 1 lemon, sliced
- lemon juice to taste
- 1 pinch chili flakes or to taste
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- grated Parmesan to taste
- fresh parsley a few sprigs
Instructions
Cooking Instructions
- Cook the linguine according to package instructions until almost al dente.
- Heat butter and olive oil in a pan. Press garlic and add to the pan, sautéing lightly.
- Add shrimp and cook for 1 minute on each side. Add a few lemon slices. Deglaze with white wine. Add chicken broth and cream, allowing to reduce.
- Season with salt, black pepper, chili flakes, lemon juice, and sugar to taste.
- Add grated Parmesan and half of the parsley to the sauce. Toss everything with the pasta and heat briefly.
- Plate the dish, garnish with remaining parsley and Parmesan, and serve immediately.
Notes
Avoid overcooking shrimp to keep them tender. Alternatively, you can let the shrimp poach in heated chicken broth for about 4 to 5 minutes before adding them to the pasta.
Nutrition
Serving: 1servingCalories: 560kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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