12 oz linguine
1/2 cup cold unsalted butter
800 g medium-sized shrimp, peeled
2 tablespoons freshly squeezed lime juice
2 tomatoes, seeded and chopped
3 tablespoons green pepper, finely chopped
1/4 cup dry white wine
2 packets frozen cupuaçu pulp (200g)
1/2 cup heavy cream
Salt to taste
12 oz linguine
1/2 cup cold unsalted butter
800 g medium-sized shrimp, peeled
2 tablespoons freshly squeezed lime juice
2 tomatoes, seeded and chopped
3 tablespoons green pepper, finely chopped
1/4 cup dry white wine
2 packets frozen cupuaçu pulp (200g)
1/2 cup heavy cream
Salt to taste
1
Bring a large pot of salted water to a boil
Cook the linguine according to package instructions until al dente
While that's cooking, season the shrimp with lime juice and salt
Melt half of the butter in a skillet over medium heat
Add the shrimp and cook until tender, about 2 minutes
Add the tomatoes, green pepper, and cook for an additional minute
Remove from heat and reserve in a plate
In the same skillet, add the white wine, frozen cupuaçu pulp, heavy cream, and let simmer for 5 minutes or until slightly reduced
Add the reserved shrimp and stir to combine
Let it heat through
Remove from heat and stir in the remaining butter, whisking constantly until melted
Season with salt
3
Drain the linguine and combine it with the sauce
Serve hot, garnished with fried basil leaves if desired.
