Linguine pasta with shrimp and cream sauce

Ingredients / for 2 people

150 to 200 g of linguine
16 to 20 raw, peeled shrimp
20 cl of liquid cream
2 cloves of garlic, minced
1 lemon juice
smoked paprika (or normal)
salt and black pepper
a little flat parsley
olive oil


1Cook the pasta “al dente”.
In the meantime, fry the minced garlic in a large frying pan with a little olive oil without browning it.
2Add the shrimp, salt and pepper.
Cook the shrimp for 2 to 3 minutes on each side
Remove shrimp and set aside
3Pour the lemon juice into the pan to deglaze it, add the cream, sprinkle with paprika (adjust the amount according to your taste) and pepper. Mix and let the sauce thicken for a few minutes over low heat.