1 1/2 cups chopped green garlic (thinnings of young garlic; available at farmers markets or from garlic growers)
1/2 pound fresh linguine, cooked and drained
1/4 cup butter (or half olive oil and half butter; or all olive oil)
1 cup chicken broth
1 cup half-and-half
1/2 cup sour cream
About 1/4 teaspoon freshly ground black or white pepper
Salt, to taste
1/4 pound fresh Pacific pink shrimp
Freshly grated Parmesan cheese, for garnish
To prepare the green garlic, trim away roots and upper, dark-green leaves. Thoroughly wash garlic stalks and slice lengthwise into quarters. Slice lengths of green garlic crosswise into 1/4-inch-thick pieces.
Bring a large pot of water to boil and cook the linguine according to package directions; drain.
While pasta is cooking, heat the butter over medium-high heat in a large skillet. Add garlic and saute about 2 or 3 minutes to soften. Stir in the chicken broth and continue to cook until broth is reduced by half, about 3 minutes. Stir in the half-and-half and continue to simmer until liquid is reduced and slightly thickened, about another 2 minutes. Whisk in the sour cream and stir until sauce is heated through.
Remove from heat and stir in the pepper and salt to taste. Place freshly cooked and drained linguine on a large platter. Pour on most of sauce and, using 2 large forks, toss it with noodles until mixture is well-combined. Sprinkle the shrimp on top, then add a generous amount of the Parmesan and toss again.
Makes 4 servings.