Shrimp Linguine (a different spin)


°1 lb cooked large shrimp (thawed and tails removed)
°2 tablespoons of butter
°3 garlic cloves, minced
°1 can (14.5 oz) 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 ea. half and half (plus a little more)
°3 T. fresh parsley or 1 t. dried parsley
°1/4 tsp. (lots) of freshly grated parmesan cheese (plus extra cheese for garnish)
°8 oz. cooked linguine

*How to do it

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