Shrimp Linguine (a different spin)
SHRIMP LINGUINE (A DIFFERENT SPIN)
YOU’LL NEED:
SHRIMP LINGUINE:
»1 lb. of cooked large shrimp,(thawed and tails removed)
»2 Tbsps. 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 Tsps. light brown sugar.
»1 C. of half and half,(plus a splash more).
»3 Tbsps. 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 mins 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 a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
4-Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
5-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 to 10 mins, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
6-Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 mins until shrimp are heated through and the cheese is melted.
7-Add the linguine and simmer another 3-4 mins.
8-Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
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