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Ingredients :
Butter: 1 tablespoon
Olive Oil: 1 tablespoon
Tiger Shrimp: 14 large, peeled and deveined
Garlic: 4 cloves, minced
Chili Flakes (optional): A pinch
White Wine or Vegetable Stock: 1/3 cup
Heavy Cream (or coconut cream): 1/4 cup
Salt and Pepper: To taste
Lemon Zest: From 1 lemon
Lemon Juice: To taste
Pasta: 150 grams dry linguine (or pasta of your choice), cooked
Pasta Water: A splash (reserved from cooking the pasta)
Parsley: Chopped, for garnish
Instructions :
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Instructions :
Prepare the Shrimp:
In a large skillet over medium heat, melt the butter and olive oil until shimmering.
Add the shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, reduce the heat to low and add the minced garlic and chili flakes (if using). Sauté for about 30 seconds until fragrant.
Pour in the white wine (or vegetable stock) and let it simmer for 2-3 minutes to reduce and thicken slightly.
Add Cream and Lemon:
Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
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