for a nice shimp and linguini dinner? How do I get a sauce and put it all together?
I also have a nice crusty loaf of french bread and salad fixin’s.
Before the shrimp stop cooking, I like to pour in a little vodka, and light it on fire.
I’d also recommend tossing in a little sugar with the shrimp.
Alternatively:
Cook linguini.
Toss shrimp with salt, sugar and pepper.
Heat a pan to high. Cook shrimp for one minute on one side, flip, cook 30 seconds on the other side, remove from the pan.
Melt butter (5 TBSPs maybe) and thyme in the pan. Toss in cooked linguini to finish, and the shrimp with accumulated juices. Off the heat.
That sounds good. I have fresh asparagus in the fridge, too.
On the side.
drizzled with balsamic. Or, whisk together balsamic, olive oil, salt & pepper until emulsified for a real quick viniagrette.
Fresh garlic. Alfredo sauce is very easy to make, it’s just butter, cream, and loads of Parmesan cheese.
Or, you can avoid heart-attack central ( 
) and just go with garlic, olive oil some white wine, chopped tomatoes (not tomato sauce!!) onions and spices.
I’m not much of a cook, but shrimp and linguini don’t need much more to come alive.