Shrimp Linguine

By msippigrl

Shrimp and linguine in a spicy, tomato-y cream sauce.

Ingredients

• 12 (16-ounces) cooked medium shrimp (peeled)
• 1 1/2 tablespoons salted butter
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 (14.5-ounce) can diced tomatoes* (I used Hunt's)
• 1/4 -to 1/2 teaspoon crushed red peppers
• Salt and freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon Tony Chachere's original creole seasoning
• 1 cup half-and-half
• 1 teaspoon dried parsley flakes
• 1/4 cup grated Parmesan cheese
• 8 ounces cooked linguine

Details

Servings 6
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

*Optional - I didn't want big chunks of tomatoes in the finished dish so I chopped them (with the juice) in a food processor.

Heat the butter in a large skillet over medium heat; add the garlic and saute for 2 to 3 minutes, stirring constantly so it doesn't brown. Stir in the can of tomatoes. Add crushed peppers and salt, to taste, and cook for about 5 minutes.

Meanwhile, put the linguine on to cook as directed on package. Then drain it well in a colander.

Back to the sauce in the skillet:
Vigorously, whisk the half-and-half into the tomato mixture until well blended. Bring to a slow boil, then immediately reduce heat to medium-low and simmer until mixture reduces by a third, 5 to 10 minutes, stirring frequently.

Stir in the cooked shrimp, Parmesan cheese, a little freshly cracked black pepper, and creole seasoning and simmer for about 3 minutes, just until shrimp are hot and the cheese is melted.

Lastly, add the linguine to the shrimp mixture and heat through, 2 to 3 minutes.

Serve immediately with a garnish of Parmesan cheese and freshly cracked black pepper.