Sully's Louisiana Shrimp Linguine
1 bag of frozen, raw shrimp, detailed (roughly count of 30)
1 red and green pepper, cut into 1 inch pieces
4 green onions, diced, white and green parts separated
5 cloves of garlic, minced
2 tbsp of olive oil, divided
500 ml of cream (light), divided
1 lb of whole wheat linguine
salt and pepper
1 tsp of cayenne (or more)
5-6 dashes of Tabasco sauce
1/2 tbsp of corn starch
Step 1: In a large skillet over medium heat, add 1 tbsp of olive oil, then add the garlic and white parts of the green onions. Let this cook for a few minutes until the onions have softened and when you can really smell the garlic cooking.
Step 2: Season the raw shrimp with just a little salt and pepper. Add the shrimp to the pan and allow the shrimp to cook for only a few minutes. Remove the shrimp before they are fully cooked into an empty bowl, leaving the other stuff behind. Cook the linguine according to it's package.
Step 3: If needed, add another tbsp of olive oil to the garlic and green onion mixture, then add the red and green pepper. Allow this to cook for a few minutes, not letting the peppers to get soft. Add 3/4 of the cream, cayenne pepper and Tabasco sauce. Add the green tops to the onions.
Step 4: Place the shrimp into the cream mixture. In a small bowl whisk together the remaining cream and the corn starch. Add to the pan and allow to thicken.
Step 5: Add the cooked pasta to the mixture and mix together well. Serve immediately.
Recipe Courtesy of Wade Sullivan