Linguini With Garlicky Shrimp and Fresh Tomatoes

By Addie

Ingredients

• 6 ounces linguine
• 2 tablespoons unsalted butter
• 1 lb large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 6 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 4 plum tomatoes, chopped
• 3 tablespoons parsley, chopped
• 1 tablespoon lemon juice

Preparation

Step 1

Cook the linguine as per directions, drain.

Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.

Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.

Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.

Add shrinp and cook until heated through, about 1 min longer.

Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.
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REVIEWS:

So quick and easy! I used spaghetti and canned tomatoes, a 420 gr tin. Otherwise, exactly as directed.. oh, I added a chopped onion, I like onions... This was fresh, tasty and with a pleasant bite, it made a marvellous Friday night supper when I wanted something that little bit special, but didn't feel like hours of cooking! Lovely,

This made a delicious weeknight meal. I used spaghetti and fresh garden tomatoes. Fresh basil was used in place of parsley. This was served with a side salad for a complete meal.

I actually made this with shirataki tofu noodles, and oddly enough..piquante Peppadew peppers (instead of tomatos), and it was DELICIOUS! I know the age-old rule of nixing cheese, when it comes to shellfish, but I did grate a layer of fresh parmesan on top, and it tasted absolutely wonderful. I will definitely make this again, possibly even today!

Great basic recipe, have made something very very similar except that my recipe calls for 1/4 tsp of dried red pepper flakes which adds a nice kick!

Nice recipe, surprisingly tasty for something so simple. I used already marinaded garlic prawns and tinned tomatoes. Thanks!

Great dish! I used Hokkien noodles, which made it very fast too! I added a handful of spinach at the end. I didnt have fresh tomatoes, used canned roma, and it was fine.

I made some minor modifications - I used a combination of Earth Balance & EVOO instead of butter. I also added some sliced baby portabello mushroom which I sautéed after removing the shrimp from the pan - I removed the mushrooms to the same plate as the shrimp while preparing the sauce. I also subbed fresh basil for the parsley. Delicious. My husband loved it too!