This sauce comes together in about 30 minutes and has such subtle flavor that complements the shrimp perfectly. If you are watching your calories you can eliminate the cream, but it gives it just the right amount of richness and adds a little bit of luxury to the dish.

A quick sauce and wonderful complement to shrimp!

Serves 2-4

Ingredients:

for shrimp:

  • 1lb jumbo shrimp peeled and deveined
  • Flour for dusting
  • Kosher salt and pepper
  • 1 teaspoon garlic powder
  • Chili flakes
  • Lemon juice from one lemon

for linguine:

  • 6 ounces linguine
  • 1 large fennel bulb, 1/4 inch dice
  • 2 shallots, mined
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 -3 large ripe tomatoes, diced
  • Kosher salt and pepper
  • 3 teaspoons italian seasoning
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup cream
  • 1/4 cup grated parmesan
  • 1 handful roughly chopped parsley

Directions:

for linguine:

In a large sauté pan, heat oil and butter on medium heat. Add fennel, garlic, shallots and sauté for a few minutes. Add tomato paste and season with salt and pepper, add diced tomato and sauté for 5-7 minutes until tomatoes are broken up and juicy. Add stock and seasonings, reduce to simmer and cover while you prepare linguine according to package directions reserving 1/2 cup of cooking liquid. Drain pasta and just before combining linguine and sauce, stir cream, parmesan and parsley to sauce and then coat pasta with sauce. Add cooking liquid if sauce appears thick. Top pasta with sautéed shrimp.

for shrimp:

Heat a grill pan or heavy bottom skillet with oil to medium high. Pat shrimp dry to remove any excess moisture and sprinkle with flour. Season with salt pepper and garlic powder. Sear shrimp for about 3 minutes a side until cooked through. Remove from heat, squeeze some fresh lemon and sprinkle with chili flakes. Serve on top of linguine and garnish with extra parsley and lemon. Enjoy!