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Heat a large pan over medium-high heat. Add the olive oil and allow it to shimmer.

Add the pre-seasoned shrimp to the hot pan. Cook for 2-3 minutes per side, or until the shrimp are opaque and pink/orange, indicating they are cooked through. Do not overcrowd the pan; cook in batches if necessary.

Remove the cooked shrimp from the pan and set aside on a plate. Keep the pan with any drippings on the stove.

To the same pan, add the butter. Allow it to melt completely.

Once the butter has melted, add the minced garlic to the pan. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.

Pour in the tomato sauce or crushed tomatoes. Stir well to combine with the garlic and any pan drippings.

Add the 35% whipping cream to the tomato sauce mixture. Stir continuously until the sauce is creamy and thoroughly combined. Bring the sauce to a gentle simmer.

Season the sauce with black pepper. Stir to incorporate the seasoning.

Return the cooked shrimp to the pan with the creamy tomato sauce.

Add the cooked linguine pasta directly into the pan with the shrimp and sauce.

Using tongs, toss everything together thoroughly until the pasta and shrimp are evenly coated with the sauce. Cook for another 1-2 minutes to allow the pasta to absorb some of the sauce.

Serve immediately, garnished with fresh chopped parsley.


Heat a large pan over medium-high heat. Add the olive oil and allow it to shimmer.

Add the pre-seasoned shrimp to the hot pan. Cook for 2-3 minutes per side, or until the shrimp are opaque and pink/orange, indicating they are cooked through. Do not overcrowd the pan; cook in batches if necessary.

Remove the cooked shrimp from the pan and set aside on a plate. Keep the pan with any drippings on the stove.

To the same pan, add the butter. Allow it to melt completely.

Once the butter has melted, add the minced garlic to the pan. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.

Pour in the tomato sauce or crushed tomatoes. Stir well to combine with the garlic and any pan drippings.

Add the 35% whipping cream to the tomato sauce mixture. Stir continuously until the sauce is creamy and thoroughly combined. Bring the sauce to a gentle simmer.

Season the sauce with black pepper. Stir to incorporate the seasoning.

Return the cooked shrimp to the pan with the creamy tomato sauce.

Add the cooked linguine pasta directly into the pan with the shrimp and sauce.

Using tongs, toss everything together thoroughly until the pasta and shrimp are evenly coated with the sauce. Cook for another 1-2 minutes to allow the pasta to absorb some of the sauce.

Serve immediately, garnished with fresh chopped parsley.
