Shrimp & Garlic Cream Linguine
🛒 Ingredients
🔹 Flyer Ingredients:
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Mirabel Cooked Shrimp – 300–400g (approx. ¾–1 package)
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Catelli Pasta – 300g (about ¾ of a 900g box)
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Hot House Tomatoes – 2 medium (~200g total)
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Dairy Isle Evaporated Milk (2%) – 1 can (354ml)
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Cracker Barrel Shredded Cheese – ½ cup (optional, for garnish)
🔹 Pantry Ingredients:
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Butter or Olive Oil – 2 tbsp total (1 tbsp to sauté shrimp, 1 tbsp for sauce)
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Garlic – 4 cloves, minced
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Salt – 1 tsp (adjust to taste)
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Black Pepper – ½ tsp
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Red Chili Flakes – ¼ tsp (optional)
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Lemon Zest – from ½ lemon(optional)
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Lemon Juice – 1 tsp(optional)
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Reserved Pasta Water – up to ½ cup
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Fresh parsley or basil – for garnish (optional)
📏 Instructions
🔹 1. Sear the Shrimp
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Heat 1 tbsp butter/oil in a large pan.
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Add shrimp in a single layer. Saute for 1 min per side, until pink. Remove and set aside.
🔹 2. Garlic Cream Sauce
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In the same pan, add 1 tbsp butter/oil + garlic.
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Sauté for 30–45 sec until just fragrant (do not brown).
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Pour in 1 full can (354ml) of evaporated milk.
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Add salt, pepper, chili flakes.
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Simmer on medium for 5–6 min, stirring occasionally, until slightly thickened.
🔹 4. Cook Pasta
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Boil 300g Catelli pasta in salted water until al dente (~8–9 min).
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Reserve ½ cup cooking water before draining.
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🔹 4. Tomatoes & Shrimp
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Dice 2 hot house tomatoes and stir into the sauce.
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Simmer for 2–3 min until they soften and release juice.
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Return shrimp to the pan. Simmer 1–2 min to heat through.
🔹 5. Combine
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Add pasta to the sauce.
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Toss gently, adding pasta water a few tbsp at a time to reach creamy, clingy consistency.
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Finish with lemon zest, juice, and a sprinkle of Cracker Barrel shredded cheese (about 2 tbsp per plate, if using).
