Pasta

Recipe

1. Bring a large pot of salted water to the boil. Cook the linguine according to the package instructions until al dente. Reserve one cup of the cooking water, then drain the pasta.
2. Melt the butter in a large frying pan over medium heat. Add the finely chopped shallot and sauté for 4 to 5 minutes until soft and translucent. Add the garlic and chili flakes and cook for a further 30 seconds, until fragrant.
3. Pour the white wine into the pan and let it simmer for 2 to 3 minutes to reduce slightly.
4. Add the shrimp and cook for 2 to 3 minutes, turning once, until they are just pink and cooked through.
5. Lower the heat and stir in the EKABE fresh thick cream, lemon zest, chives and parsley. Add the drained linguine and gently toss to coat the pasta evenly with the sauce. Season with salt and pepper. If needed, loosen the sauce with a little of the reserved cooking water. Serve immediately.