Shrimp Linguini in Tomato Cream Sauce

How to make Shrimp Linguini in Tomato Cream Sauce Recipe - This creamy tomato and shrimp linguini dinner is a great weeknight meal that can be prepared in under 30 minutes with a few basic ingredients that you are likely to have on hand. You’ll be in and out of the kitchen in no time. The kids love to be in charge of turning on the food processor or blender for the tomato cream sauce. Serve with a simple salad and my Cheesy Garlic Toast.

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.