Creamy lemon garlic shrimp linguine

Ingredients

• 250 g linguine
• 350 g shrimp, peeled
• 4 garlic cloves, finely chopped
• Fresh parsley, chopped
• Juice of 1/2 lemon
• 1 tsp garlic powder
• 1 tsp chili flakes
• Salt and black pepper
• 150 g cherry (pomodoro) tomatoes, halved
• 200 g heavy cream
• Grated Parmesan, to taste
• Olive oil

Instructions

1. Chop the garlic finely. If your shrimp are frozen, soak them 5 minutes in room-temperature water, then pat them completely dry.
2. Cook the linguine in salted boiling water until al dente.
3. Heat oil in a large skillet and sear the shrimp dry, without crowding, until just pink.
4. Add the garlic, garlic powder, chili flakes, salt, pepper, halved tomatoes, parsley and lemon juice, and cook a few minutes until the tomatoes soften.
5. Pour in the cream, stir, then toss in the al dente pasta with the Parmesan until the sauce clings.
6. Shower with more fresh parsley and serve hot.