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Shrimp Linguine


Shrimp Linguine



Shrimp Linguine (another variation)

Shrimp Linguine:

• 1 pound cooked large shrimp (thawed and tails removed)

• 2 tablespoons butter


• 3 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes ( I bought). the tomatoes with basil, garlic and oregano)

• pinch of crushed red pepper

• salt and pepper

• 2 t.light brown sugar


• 1 c. half and half (plus a dash more)

• 3 T. fresh parsley or 1 T. dried parsley

• 1/4 c. (pile) freshly grated Parmesan cheese (plus additional cheese for topping)

• 8 oz.Cooked Linguine


Heat the butter in a large skillet over medium heat. Add garlic and sauté until fragrant, 2-3 minutes. Minced


garlic (you may have added more than necessary).

Next add the canned tomatoes.

I chopped the tomatoes in a mini food processor before adding them, I’m not a fan of large chunks of

tomatoes.You can skip this step or, if you’re not a fan, keep this step. I found it also looks like a better finished

product if you’re looking for visual appeal.


Add the crushed red pepper, a pinch or two of salt and the brown sugar. Let cook for about 5 minutes.

Then add the half and half and don’t forget the extra note.Add the parsley too. Bring slowly to a boil and then

immediately reduce heat to medium-low. Cook for 5 to 10 minutes, stirring occasionally, until the mixture is

reduced by a third.

While this is reducing, cook the linguine according to package directions.

Finally add the prawns, parmesan cheese and some freshly ground black pepper.Cover and simmer until shrimp

are heated through and cheese is melted, about 3 minutes.

Add the linguine and simmer for another 3-4 minutes.

Serve immediately and top with some Parmesan cheese and freshly ground pepper. Enjoy!!


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