Linguine with shrimp and cream-garlic sauce

Ingredients for 4 servings:

• 3 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, very finely chopped
• 1 large red bell pepper(s), finely diced
• 2 tbsp tomato paste, spicy
• 125 ml dry white wine
• 450 g pasta (linguine)
• 350 g shrimp(s), frozen, deveined
• 125 g double cream
• salt and pepper
• 3 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil and butter in a saucepan over medium heat. Add the garlic and paprika. Sauté for a few seconds until the garlic is translucent. Stir in the tomato paste and wine and cook, stirring, for about 10 minutes. Bring a large pot of lightly salted water to a boil and cook the pasta until al dente. Drain, set aside, and return to the pot. Add the shrimp to the sauce and increase the heat. Cook, stirring, for about 7 to 10 minutes, until the shrimp are nice and crisp (taste well). Reduce the heat again and stir in the double cream. Simmer for about 1 minute, stirring constantly, until the sauce thickens. Season with salt and pepper to taste. Transfer the pasta to a warmed bowl and pour the sauce over it. Mix well and sprinkle with parsley. Serve immediately. This dish is ideally served with a salad of arugula, tomatoes, shaved Parmesan cheese, and a refreshing balsamic dressing.