HI I’m Alex Bala- a self-taught home chef and food photographer with a passion for creating delicious, heartwarming meals. Every dish I make is made with love, inspired by family, friends, and the joy of sharing good food.
The Kitchen is my love and food is my love language. I want everyone who sits at my table to leave with a full belly and a happy heart. And trust me, there’s no holding back here—I’m all about bold flavors, rich ingredients, and, of course, plenty of butter and flavor!
a little bit about the recipe
Succulent shrimp are seasoned with zesty lemon, crushed garlic, and smoky pimiento picante, then seared to perfection. Tossed with tender linguine in a creamy tomato and pepper-spiced sauce, this dish is finished with a sprinkle of Romano cheese and fresh parsley for the perfect fusion of comfort and kick.
SPECIAL EQUIPMENT:
Skillet, Stock Pot
ACTIVE: 15m
INACTIVE: 20m
TOTAL: 35m
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directions
Season Shrimp:
In a bowl, toss shrimp with crushed garlic, pimiento picante, onion powder, garlic powder, and lemon juice.
Cook Shrimp:
Heat butter and olive oil in a skillet over medium heat. Once bubbling, add shrimp.
Cook for ~90 seconds per side, until just pink. Remove and set aside.
Make Sauce:
In the same skillet, add marinara sauce, crushed tomatoes, and heavy cream.
Season with pimiento picante, onion powder, and garlic powder. Simmer until bubbly.
Cook Pasta:
Boil linguine in salted water until al dente. Reserve ¼ cup pasta water.
Combine:
Stir reserved pasta water into sauce. Add cooked linguine and gently toss to coat and simmer for another 5 minutes.
Serve:
Plate pasta, top with shrimp, and finish with romano cheese and fresh parsley.
expiry
3-4 days
tips
For extra heat, finish with a pinch more pimiento picante or a drizzle of chili oil
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
