Description
An easy 20-minute recipe.
Ingredients
- Oil, As Needed
- 4 cloves Garlic, Minced
- 1 Red Chili (mild) Or Habanero (intense), Finely Diced (optional)
- 1 pound Raw Shrimp, Peeled And Deveined
- 1 teaspoon Sea Salt (or To Taste)
- ½ teaspoons Pepper Or To Taste
- 6 cups Milk, Full Fat Or 2%
- 1 pound Dry Linguine Pasta
- ½ cups Fresh Grated Parmesan Cheese
- Fresh Chopped Basil (to Garnish)
Preparation
Heat oil in a large skillet over medium-high heat. Add garlic and chili, and sauté for about 1 minute, until just fragrant.
Stir in shrimp and cook until pink, about 3–4 minutes. Season with salt and pepper (to taste), then remove from pan and set aside.
Pour milk in, reduce heat and bring to a gentle simmer. Season generously with salt and pepper. Stir in pasta and cook (on low heat), stirring occasionally, until al dente (about 7–9 minutes). At this point, you can place the lid on, but remember to stir every 2–3 minutes.
Return shrimp to pan and sprinkle with Parmesan cheese, then mix to combine. (If pasta is a bit too dry, you can add 1/2 to 1 cup of milk and mix well to combine).
Serve immediately with fresh ground pepper and chopped basil.
