WEIGHT WATCHERS SHRIMP LINGUINE

YOU’LL NEED:

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

HOW TO MAKE:

1-Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant. minced garlic (I may have added more than called for).
2-Next, add the canned tomatoes.
3-I broke up the tomatoes in a mini food processor before adding them, I’m not a fan of big chunks of tomato.
4-You can omit this step or if you’re not a fan you can
5-keep this step. I thought it looked like a better-finished product also if you’re going on eye appeal.
6Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
7-Next, add the half and half and don’t forget that extra splash. Add the parsley also.
8-Bring to a slow boil and then immediately turn heat down to medium-low.
9Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
10-While this is reducing, cook your linguine according to package directions.
11-Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper.
12-Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
13-Add the linguine and simmer another 3-4 minutes.
14-Serve immediately and top with some more parmesan cheese and fresh cracked pepper.

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