Shrimp Linguine (a different spin)


1 lb. cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic and oregano)
pinch of crushed red bell pepper
salt and pepper
2 cups light brown sugar
1 c. half and half (plus an extra splash)
3 T. fresh parsley or 1 T. dried parsley
1/4 c. (heaped) freshly grated Parmesan cheese (plus additional cheese for garnish)
8 oz. cooked linguine


Heat butter in a large skillet over medium heat. Add garlic and sauté for 2-3 minutes until fragrant.minced garlic (I may have added more than I asked).
Then add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan of large chunks of tomato. You can omit this step or if you are not a fan, you can keep this step. I thought it looked like a better finished product too, if you go on the eye appeal.
Add the crushed red bell pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Then add half and half and don’t forget that extra 🙂 Also add the parsley. Bring to a slow boil, then immediately lower the heat to medium-low. Cook for 5-10 minutes, stirring occasionally until the mixture is reduced by a third.
Although this is reducing, cook your linguine according to package instructions.
Finally, add the shrimp, Parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until the shrimp are heated and the cheese is melted.
Add linguine and simmer for another 3-4 minutes.
Serve immediately and garnish with more parmesan cheese and fresh cracked pepper. enjoy!

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