Linguini with Shrimps

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Yield: 4 Servings

Ingredients:
1 pound linguini (or fettuccine), cooked and set aside
1 pound shrimp, heads on
4 tablespoons butter
3 tablespoons flour
6 green onion tops, chopped (white and green separated)
1/2 carrot
1 sprig celery
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons chopped garlic
Black pepper and salt to taste
4 tablespoons grated Parmesan cheese
Chopped fresh parsley

Directions:

1. Peel and devein shrimp. Put heads, shells, celery, root ends and cutoff of the onion tops, carrot in small stock pot, cover with water and bring to a simmer. Turn off fire and let steep for 20 minutes, strain and replace into stock pot, bring to simmer, allow to reduce by half.

2. Combine flour and 4 tablespoons butter and cook to a light blond roux. Add small amounts of roux to hot stock until it reaches a thick but not pasty sauce. Simmer 10 minutes or more.

3. Saute onion whites and garlic in 3 tablespoons butter. Add peeled shrimp. When lightly cooked add shrimp to sauce and bring to a simmer.

4. Add heavy cream, return to simmer. Add Parmesan cheese, black pepper and salt to taste.

5. Reheat your pasta (hot water or steamer) and spoon shrimp sauce over drained pasta. Garnish with fresh parsley. Serve immediately.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!