Quick & Easy Shrimp Linguine

Do you ever have one of those days where you just need to indulge? A couple weekends ago I watched the Red Wings get humiliated by the Blackhawks and I needed something to eat to keep from sobbing. I boiled some water, thawed out some frozen shrimp and had this easy shrimp linguine whipped up faster than you can say Valtteri Filppula.

Ingredients:

12 oz. linguine – cooked and drained
10 shrimp – peeled and de-veined
1 Tbsp. olive oil
4 Tbsp. butter
1 Tbsp. chopped garlic
1 Tsp. Italian seasoning
1 Tsp. red pepper flakes – optional
1/4 cup heavy cream
1/4 cup shredded parmesan
Juice from half a lemon
Salt
Pepper

If you use pre-cooked shrimp (I did!) you’ll have to thaw them out before using them. Just pop them in a bowl of cold, tap water and wait for all the ice to disappear. You don’t want to use warm water because we don’t want the little guys to start cooking yet.

Once your shrimp are thawed, add 1 Tbsp. olive oil to a pan and cook until the shrimp are warmed through, it will take longer if you use raw shrimp.

Melt the 4 Tbsp. butter in the pan with the shrimp then add the garlic, lemon juice, Italian seasoning and red pepper flakes. Simmer for 2 minutes.

Toss the shrimp and sauce with the cooked linguine and add the heavy cream and parmesan cheese. Top with black pepper and more shredded parmesan cheese.

I use the words simple, quick and easy fairly often in my posts. I don’t want to wear them out, but I just want everyone to realize how easy a lot of these things really are to make. I was always intimidated by a lot of homemade foods. I still am quite intimidated by a lot of meats. If you haven’t noticed I have yet to grill a steak or roast a turkey on Mac + Molly! But I’ll get there, and I’m sure I’ll tell you how easy it is.