Creamy Garlic Shrimp Linguine with Fresh Dill
- 12.7 fl oz (375 ml) water is not needed; adjust to 1 cup (240 ml) as shown below
- 1 cup (240 ml) water
- 1 pound (450 g) linguine pasta
- 10.5 oz (300 g) fresh cream cheese
- 7 oz (200 g) peeled and deveined shrimp
- 4 garlic cloves
- 1.7 oz (50 g) finely grated Parmesan cheese
- 1 fish bouillon cube
- 1 tablespoon (15 ml) butter for sautéing
- 0.5 tablespoon (7.5 ml) neutral oil for sautéing
- Freshly ground black pepper
- 0.7 oz (20 g) fresh dill
1. Peel the garlic and chop it finely. Gently sauté the garlic in a mixture of butter and oil over low heat, about 150°C (300°F), being careful not to let it burn.
2. In a separate bowl, whip the cream cheese using a balloon whisk, incorporating water and a fish bouillon cube. Mix until well combined.
3. Cook the linguine pasta al dente, following the package instructions. Stir the pasta occasionally to prevent it from sticking together. Before draining, reserve some of the pasta water.
4. Taste the sauce and adjust the seasoning as needed. Combine the cooked pasta, Parmesan cheese, and reserved pasta water with the cheese sauce.
5. Chop the fresh dill coarsely and gently fold it into the shrimp just before serving. Season with freshly ground black pepper to taste.
6. Finish the dish with a squeeze of lemon juice and top with additional Parmesan cheese if desired. Serve immediately.
- Pots
- pans
- cutting board
- chef's knife
- garlic press
- balloon whisk
- wooden spoon
- pasta strainer
- colander
- plate
- serving spoon
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