Shrimp Linguini in Tomato Cream Sauce
Ingredients:
1 pound linguini
2 tablespoons extra-virgin olive oil
1 pound medium raw shrimp, peeled and deveined
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 28-ounce can crushed tomatoes
1⁄4 cup chopped white onion
1 clove garlic
5 large fresh basil leaves
1⁄4 cup heavy cream
Method:
1. Cook the linguini according to the package directions, drain, and run under cool water to stop the cooking.
2. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the shrimp, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and cook, stirring, for 5 minutes. Reduce the heat to low.
3. Add the tomatoes, onion, garlic, basil, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a food processor or blender. Pulse until smooth. Add to the shrimp and stir to combine. Add the heavy cream, stir to combine, and cook until hot, about 5 minutes. Serve the linguini with spoonfuls of the shrimp in tomato cream sauce.
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