Shrimp Linguine (a different spin)



1 lb. of cooked large shrimp (thawed and tails removed)

2 T. butter

3 cloves of garlic, minced

1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)

pinch of crushed red pepper

salt and pepper

2 t. light brown sugar

1 c. of half and half (plus a splash more)

3 T. fresh parsley or 1 t. dried parsley

1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)

8 oz. cooked linguine



Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic 

Next add the canned tomatoes.

 broke up the tomatoes in a mini food processor before adding them,  You can omit this step or if you’re not a fan you can keep this step. 

Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.

Next add the half and half and don’t forget that extra splash Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.

While this is reducing, cook your linguine according to package directions.

Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.

Add the linguine and simmer another 3-4 minutes.

Serve immediately and top with some more parmesan cheese and fresh cracked pepper. 


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