Creamy Garlic Shrimp Linguine

Prep: 15 minutes
Cook: 11 minutes • Serves: 4

1. Linguine: Prepare 1/2 (16-ounce) package linguine as label directs; reserve 2 tablespoons cooking water and drain. Return linguine to saucepot and cover. Makes about 4 cups.

2. Garlic: Add 2 minced garlic cloves to large skillet.

3. Heavy Cream: Add 1 cup heavy cream to skillet.

4. Lemon Juice: Add 2 tablespoons fresh lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon salt and 1/4 teaspoon each black pepper and crushed red pepper flakes and reserved cooking water to skillet; heat to a simmer over medium-high heat. Reduce heat to medium; simmer 3 minutes or until slightly reduced.

5. Shrimp: Add 1 pound thawed, frozen raw 16-20 count tail-off peeled and deveined shrimp to skillet; cook 3 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, stirring occasionally. Add linguine; stir to coat. Serve linguine mixture sprinkled with grated Parmesan cheese, if desired. Makes about 5 cups.

Approximate nutritional values per serving (1-1/4 cups):
534 Calories, 24g Fat (14g Saturated), 263mg Cholesterol, 583mg Sodium,
45g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 33g Protein

Chef Tip:
For a veggie boost, add frozen broccoli or peas during the last 3 minutes of cooking the linguine.