Everyone loves their classic shrimp, right? Succulent fatty shrimp sauted in a rich butter, garlic and lemon sauce, with a touch of white wine, and topped with a touch of parsley and parmesan cheese. It’s perfect on its own! We cook it all the time. Many shrimp lovers would laugh if you added or took away something. But at the Beiser, we experiment with our classics all the time. A few years ago, my husband modified it a bit by adding some extra Cajun flavors for a special dinner.
Ingredients :
12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
1 serving of pasta (preferably a linguine)
2 cloves garlic, minced
2 tbs. butter
1/2 c. heavy cream
shredded parmesan cheese
1/8 tsp. basil
salt and pepper to taste
flour (to thicken)
cajun seasoning
1/4 c. parsley
White wine (not shown)
olive oil (not shown)
HOW TO MAKE IT :
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