Bring delicious flavors to your table in just minutes – perfect for family gatherings or when friends come over. This recipe is from one of my first cookbooks, “Sencillamente Menu,” by Vivien Ramos Umpierre, who is from Ponce, PR. I’ll include the recipe below. The cookbook is from 1994 and is one of my kitchen treasures. ✨

🍤Ingredients

– 1 lb of linguine 

– 1/2 cup of EVOO 

– 4 cloves of garlic, mashed with a little bit of salt

– 2 pounds of uncooked shrimp

– 1 7oz can of red peppers 

– 1 tsp of oregano

– 1 cup of chopped cilantro

– 1 cup of chopped leeks or scallions

– 1/2 cup of Jerez 

– 1 1/2 cups of heavy cream

– Grated fresh Romano cheese

🍃 Directions

1. Bring a large pot of heavily salted water to a boil. Cook the pasta al dente. 

2. Meanwhile, heat a stainless steel sauté pan over medium-high heat. Once hot, add olive oil and leeks and cook until translucent. Add garlic and cook until fragrant; add shrimp and season with salt and pepper.

3. Cook the shrimp until they turn pink. Remove quickly and set aside.

4. In the same pan, mix the red peppers, cilantro and cook for about a minute. Then add the Jerez mix and cook for a minute now the cream, salt, and pepper to taste, and cook on medium heat for about 5 minutes, mixing during cooking time until well combined.

5. Add the cooked linguine and shrimp to the pan and mix well.

6. Serve with Romano cheese and decorate with cilantro or other fresh herb.

Enjoy!💫🍷

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