Q1: What is the absolute secret to perfectly cooked, not tough or rubbery, shrimp?

The number one, non-negotiable secret is to not overcook them ! Shrimp cook extremely fast, often in just 3-4 minutes total. The best visual cue is to watch their shape and color. As soon as the shrimp have curled from a straight shape into a gentle "C" shape and have turned from translucent grey to an opaque pink and white , they are perfectly cooked and should be removed from the heat immediately.

Q2: What is the difference between Romano cheese and Parmesan cheese?

While they are both hard, salty, Italian cheeses that are perfect for grating, Parmigiano-Reggiano is made from cow's milk and has a nutty, slightly fruity flavor. Pecorino Romano , on the other hand, is made from sheep's milk and is typically a bit saltier and tangier than Parmesan. It is a fantastic, classic choice for seafood pasta dishes.

Q3: Can I use pre-cooked, frozen shrimp for this recipe?

It is highly recommended to use raw, uncooked shrimp for this recipe. Because shrimp cook so quickly, using already-cooked shrimp and then heating them again in the skillet will almost always result in shrimp that is overcooked, tough, and rubbery.

Q4: Can I make this recipe gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply substitute the linguine with your favorite brand of gluten-free spaghetti or other long pasta . All the other ingredients in the recipe are naturally gluten-free.

Q5: What is the best way to peel and devein shrimp?

If your shrimp are not already peeled, simply pull off the legs and then peel the shell away from the body, leaving the tail on if you desire for presentation. To "devein" the shrimp, use a small, sharp paring knife to make a shallow slit along the back of the shrimp. You will see a small, dark "vein" (which is actually the digestive tract). Simply use the tip of your knife or a toothpick to lift it out and discard it.

Easy Garlic Butter Shrimp and Pasta (A 20-Minute Meal!)

A quick and easy North Carolina-style shrimp sauté served over a bed of linguine or spaghetti. This one-pan (mostly) meal features fresh shrimp, sliced mushrooms, and chopped green pepper all sautéed in butter with fresh garlic. The cooked shrimp and vegetable mixture is then tossed together and served over hot pasta, finished with a sprinkle of grated Romano cheese and fresh parsley for a simple yet flavorful weeknight dinner.

Author: Grace

Ingredients

8 ounces uncooked linguine or spaghetti
4 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup grated Romano cheese
Chopped fresh parsley

Instructions

Cook the linguine according to the package directions in a large pot of salted water. Drain and keep warm.
While the pasta is cooking, heat 2 tablespoons of butter in a large skillet over medium-high heat.
Add the sliced mushrooms and chopped green pepper to the skillet. Sauté until the vegetables are tender.
Stir in the salt and pepper, then remove the vegetable mixture from the pan and set it aside.
In the same pan, sauté the shrimp in the remaining 2 tablespoons of butter over medium-high heat for 2 minutes.
Add the minced garlic to the shrimp; cook and stir for 1-2 more minutes, until the shrimp turn pink and are cooked through.
Stir the cooked mushroom and pepper mixture back into the skillet with the shrimp and heat through.
Serve the shrimp and vegetable mixture over the warm linguine.
Sprinkle generously with grated Romano cheese and fresh parsley before serving.

Notes

This is a very quick meal, with the sauce and pasta cooking concurrently, making it ideal for a busy weeknight.
Cooking the vegetables and shrimp in the same pan builds layers of flavor.
Using a good quality Romano cheese will provide a sharp, salty finish to the dish.

Find it online: https://www.eatswithsoul.com/butter-shrimp-and-pasta/