Shrimp with Garlic Cream Sauce Over Linguine

Eight cloves of garlic. Yes, eight. And you’re going to use every single one.

Here’s the clever trick: the garlic gets boiled in its skin alongside the shrimp first, which turns it soft, sweet, and mellow. Then it’s peeled, chopped, and sauteed in olive oil before heavy cream joins the pan and reduces into a thick, luscious sauce. Parmesan and fresh parsley round it out.

Toss it over linguine and you’ve got a 30-minute dinner that tastes like you spent all afternoon in the kitchen. The garlic flavor is everywhere, but it’s warm and rounded, never sharp or harsh.

Kitchen Tips

• Boiling the garlic in its skin is the key to this recipe. It pre-cooks the garlic so it becomes sweet and paste-like instead of pungent and raw.
• Reduce the cream until it visibly thickens and coats the back of a spoon. Thin cream sauce slides right off the pasta.
• Toss the linguine in the sauce, don’t just pour sauce on top. You want every strand coated.
• Serve immediately with extra Parmesan at the table. This sauce is at its silkiest right out of the pan.