Garlic Shrimp Linguine

• 0.75 lb large, uncooked, deveined and deshelled shrimp – just remember to remove the tails
• 0.5 lb fresh linguine
• 3 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• ½ lb small cherry tomatoes, halved (optional)
• 1 tsp minced fresh chili (use less if using a very hot chili like a habanero)
• 1 tbsp chopped parsley
• 1 cup heavy cream
• ½ cup white wine
• 3 tbsp olive oil, divided
• ½ cup shredded parmesan cheese
• 1-2 tsp chicken broth base (powdered)
• Salt and black pepper to taste

1. Pat dry the shrimp with a paper towel.
2. Bring a large pot of lightly salted water to a boil.
3. Bring a large pan to medium high heat.
4. Add one tbsp of olive oil to the pan.
5. Season the shrimp with salt and pepper and add to the pan.
6. Cook the shrimp for 2 minutes and remove from the pan.
7. Add the white wine to the pan and deglaze.
8. Add the remaining 2 tbsp of olive oil and the sliced shallots and tomatoes to the pan and cook for 3-4 minutes, stirring occasionally until soft and translucent.
9. Add the garlic and chili and cook for 2 more minutes.
10. Add the heavy cream, chicken broth base, and let the sauce simmer for 5-6 minutes to thicken. If the sauce becomes too thick, you can use some of the pasta water to make it thinner. Taste and adjust seasoning if needed.
11. Put the linguine into the pot with boiling water and cook for 3 minutes. If using dry pasta, cook according to the directions.
12. Add the parmesan and shrimp and cook on low for 3-4 minutes, until shrimp are cooked through. Mix in the cooked pasta.
13. Sprinkle the chopped parsley, season with black pepper and more parmesan for those who love parmesan.

Enjoy with garlic bread!