Instructions

• Begin by bringing a large pot of salted water to a boil. Add the linguini (or your preferred pasta) and cook according to the package instructions until al dente. This usually takes around 8-10 minutes. Once cooked, reserve about 1/2 cup of the pasta water, then drain and set aside.
• In a large skillet, melt the butter (or heat the olive oil) over medium heat. Add the diced yellow onion and sauté for about 2-3 minutes until it becomes translucent. Then, stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
• Increase the heat to medium-high and add the peeled and deveined jumbo shrimp to the skillet. Season them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the dried basil. Cook for about 2-3 minutes until the shrimp turn pink and opaque, stirring occasionally.
• Pour in the passata or marinara sauce, and add the crushed bouillon cube or stock powder, granulated sugar, and the remaining 1/2 teaspoon of black pepper. Stir everything together until well combined. Allow the sauce to simmer for a couple of minutes, letting the flavors meld.
• Lower the heat slightly and pour in the milk (or cream). Stir until the sauce is creamy and smooth. If the sauce seems too thick, you can add a little bit of the reserved pasta water to reach your desired consistency.
• Add the drained linguini to the skillet with the shrimp and sauce. Toss everything together gently until the pasta is well coated. If needed, adjust the seasoning with more salt or pepper.
• Remove the skillet from heat. Sprinkle freshly chopped parsley and grated parmesan cheese over the top. Serve hot, garnished with an additional pinch of parsley for a fresh touch.