Recipe for 4 people
500g linguine pasta
16-18 medium shrimp, peeled and devained
1/2 cup semi-dry white wine
1 teaspoon tomato paste
1 clove garlic, finely chopped
1 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Freshly chopped parsley for garnish
Prepare pasta according to package directions. Drain linguine and place under running water to cool and stop the cooking process. Return to pot, add 2 tablespoons of olive oil, stir and place away from heat.
In a large frying pan add one tablespoon butter to melt over medium-low heat. Add the onion and garlic and sauté for a minute.
Add the shrimps and bell pepper; continue frying for more 2 minutes, stirring frequently. Add the wine, tomato paste, salt and pepper and continue cooking for 3-4 more minutes, stirring occasionally. When the alcohol evaporates remove the pan from heat and let stand for 3-4 minutes. Add the cream and mix well. Return the pan to heat and simmer the sauce for 2-3 minutes until thickened.
Add to pan the grated cheese and cooked linguini. Stir the ingredients to combine and let the pasta to warm up.
Serve the pasta warm garnished with freshly chopped parsley. Enjoy!