1 oz (450g) raw shrimp – peeled and deveined
1 oz (450g) dry linguine pasta
4 cloves garlic – minced
1 red chili (mild) or Habanero (intense) – finely diced (optional)
1 tsp sea salt – or to taste
1/2 tsp pepper – or to taste
6 cups (1.5L) milk – (full fat or 2%)
1/2 cup (50g) fresh grated Parmesan cheese
a small bunch of fresh chopped basil – to garnish
Heat oil in a large skillet over medium-high heat.
Add garlic and chili, and sautee for about 1 minute, until just fragrant.
Stir in the shrimps and cook until pink, about 3-4 minutes. Season with salt and pepper (to taste), then remove from the pan and set aside.
Pour the milk in, reduce the heat and bring it to a gentle simmer. Season generously with salt and pepper.
Stir in the pasta and cook (on low heat), while stirring occasionally, until it gets to al dente (about 7-9 minutes). At this point, you can place the lid on, but remember to give it a stir every 2-3 minutes.
Return the shrimps to the pan and sprinkle with Parmesan cheese, then mix to combine. (If the pasta is a bit too dry you can add 1/2-1 cup of milk and mix well to combine).
Serve immediately with fresh ground pepper and chopped basil.