Creamy, garlicky, and packed with a kick of heat, this Garlic Habanero Shrimp Pasta is the ultimate comfort meal! Tender shrimp and linguine are tossed in a rich parmesan cream sauce infused with our Tabañero Garlic Habanero Hot Sauce for a blend of savory garlic and fiery habanero. Finished with fresh parsley, extra Parmesan, and another drizzle of hot sauce, this dish has a spicy twist in every twirl!
Ingredients:
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp Tabañero Garlic Habanero Hot Sauce
- 2 tbsp chopped fresh parsley
- Reserved pasta water, as needed
- Extra Parmesan, for garnish
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Reserve ½ cup of pasta water, then drain.
- Season the Shrimp: Pat the shrimp dry and season with paprika, kosher salt, and black pepper.
- Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until lightly pink but not fully cooked. Transfer to a plate.
- Sauté the Garlic: Reduce the heat to medium. Melt the butter, then add the garlic and sauté for about 1 minute, until fragrant.
- Build the Sauce: Stir in the tomato paste and cook for 1–2 minutes. Pour in the heavy cream and whisk until smooth, then stir in the Parmesan until melted and creamy.
- Add the Heat: Stir in the Tabañero Garlic Habanero Hot Sauce until fully combined.
- Finish the Shrimp: Return the shrimp to the skillet and simmer in the sauce for 2–3 minutes, or until fully cooked.
- Toss Everything Together: Add the cooked linguine and toss until evenly coated. Add a splash of reserved pasta water as needed to loosen the sauce.
- Garnish & Serve: Finish with fresh parsley, extra Parmesan, and an extra drizzle of Tabañero Garlic Habanero Hot Sauce. Serve with your favorite bread topped with extra virgin olive oil.
Tip: Add the reserved pasta water a little at a time to create the perfect silky, creamy sauce that clings to every strand of linguine.
