Shrimp Linguine (a different spin)

Shrimp Linguine
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 it
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).
Next add the canned tomatoes.
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.
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.  Enjoy!!

PLEASE REMEMBER TO SHARE ON FACEBOOK AND PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE

Add Comment