Ingredients
- 8 ounces dry linguine pasta
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1 pound large shrimp peeled and deveined
- 8 ounces cherry tomatoes halved
- 2/3 cup heavy cream
- 2/3 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/3 cup of pasta water. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add garlic, oregano, thyme, and onion powder, and sauté until fragrant. Add shrimp.
- Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- In the same skillet, add cherry tomatoes and cook until softened.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is creamy.
- Add cooked pasta and shrimp back to the skillet with the sauce. Thin the sauce with reserved pasta water, adding a little at a time until it reaches your desired consistency. Toss to combine and heat through.
- Season with salt and pepper, adjusting the taste as needed.
- Garnish with chopped parsley and serve immediately.
