8 oz. Linguini Pasta, cooked according to package directions
3 Tablespoons butter
2 cups sliced bell peppers ( any kind is fine, I used yellow, red & green)
2 Tablespoons minced garlic
2 Teaspoons old bay
1 Teaspoon tomato paste
¼ Teaspoon chili powder
¾ Teaspoon Garam Masala
2 Cups half & half
½ Cup chicken broth (or vegetable broth)
½ Cup Parmigiano Reggiano shredded
½ Cup shredded Pecorino Romano, shredded
½ Cup chopped fresh cilantro
½ Lemon, squeezed
In a heavy bottom pot, boil water (don’t forget the salt!) and prepare linguini according to the package directions (al dente, please!). Once cooked, drain and set aside.
In a separate bowl, combine shrimp with chili powder, cumin powder, garlic powder, salt, lemon juice and let sit for about 10 minutes.
In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium high heat. Add shrimp. Cook, stirring frequently until the shrimp turn pick and are cooked through, about 3 minutes. Using a slotted spoon remove the shrimp (along with the sauciness from the pan) and set aside.
In a separate pot, heat 3 tablespoons butter over medium high heat. Add the sliced peppers, stirring occasionally and let cook for about 3-5 minutes until the peppers have softened slightly.
Add minced garlic, old bay, tomato paste, chili powder, garam masala, and continue to stir until garlic is fragrant but not browned. Add more butter during this step if needed!
Pour in half & half, and chicken broth and bring to a simmer until the sauce has slightly reduced.
Turn heat to low and gradually add in both cheeses. Stir to incorporate well.
Add pasta and shrimp. Stir well.
Remove from heat, and garnish with cilantro and a fresh squeeze of lemon!
Recipe by The Chutney Life at https://thechutneylife.com/uncategorized/shrimp-linguini-garam-masala-cream-sauce/