When you take a bite of Italian cooking, you seem to taste a marriage of different flavours. Each compliments the others. It's like magic.
I had this pasta in a restaurant and we all love it! So I thought why not recreate it.
1/3 cup olive oil
4 cloves minced garlic
500 - 750 grams shrimps, de-veined and tails removed
2/3 cup chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup cream cheese
1/2 cup freshly grated parmesan cheese
1/4 teaspoon crushed dried basil leaves
1/4 teaspoon crushed dried oregano leaves
1 packed linguini pasta (8 oz)
Serves 6 - 8
Cook your linguini in a pot of boiling water with butter and salt. Drain and set aside. Reserve some liquid to re-warm the pasta if needed.
In a large skillet, heat oil over medium-high heat. Add garlic and reduce the heat to low. Cook garlic until tender, not brown!!!
Add shrimp to the skillet and cook until opaque, don't overcook them. Set the shrimp aside but leave the liquid in the skillet.
Add chicken broth and bring to a boil. Add wine and simmer for 3 minutes, stirring constantly.
Reduce heat to low and add heavy cream and cream cheese. Continuously stir. Add cheese, stir until smooth. Cook until thickened. Add oregano and basil leave and 1/3 of shrimp to the sauce. Take the pan off the heat.
Place your pasta in a serving bowl. Pour your sauce on top. Toss to coat pasta completely. Add remaining shrimps on top.