Linguine with Parmesan and Pepper
Summertime in Louisiana is extremely hot. With that being said, the heat somewhat kills our appetites. No one wants to eat a huge bowl of gumbo in the summer because it’s just too heavy and hot for our already melting bodies. I concocted a fabulous, light pasta last night which was super simple to make! It’s the perfect week night meal during the hot, summer months.
The best part about this pasta is that it’s pretty healthy. You will not feel bloated and on the verge of passing out after you eat this dish. Please give it a try and tell me what you think. You will need:
1 lb. peeled and deveined shrimp
1 lb. linguine noodles
2 pints cherry or grape tomatoes, halved
3 cloves minced garlic
1 tablespoon freshly ground black peppercorns
1 cup Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
3 tablespoons fresh chopped parsley
Fill a large pot with water and bring to a boil over high heat.
Add 1 Tbsp salt and the linguine noodles and cook according to package directions.
While the pasta is cooking, pour 1 Tbsp of olive oil in a medium size pot and add the halved tomatoes. Cook for 3-5 minutes until softened and add minced garlic.
Add the 1 lb. shrimp and sprinkle with a pinch of salt and pepper, cook for 5 more minutes.
Drain the noodles and pour back into large pot.
Working quickly, with the heat on very low, toss the pasta with tomato/shrimp mixture, 1 cup Parmesan cheese, crushed fresh pepper, 2 Tbsp cream, 1 Tbsp butter, fresh parsley and season with salt & pepper to taste. Serve immediately and add more cheese if you’d like.