Shrimp Linguine (a different spin)

Do you need something special enough to serve your sweetheart on Valentine’s day?  Or something good enough for your guests?  Well, this is the dish for you.  I would totally make this for guests again and again.  I did treat my friends with this dish a few weeks ago, they thought it was restaurant quality too.  Winning!

Personally, I’m not a fan of Valentine’s day, I think it’s an overrated, non-holiday destined to suck all the money out of you.  One day a year should not be set aside for your significant other…all days of the year they should be paid attention to and adored.  Unless they’ve made you mad, then you don’t have to abide by this rule.  I love making up my own rules ????

I came across a recipe on Pinterest

but, it left out most of the directions.  So, by looking at the pictures and trying to re-create it, I came up with this dish.  I’m so glad I did.  It is so rich and mouth-watering, I wish I would have seen those pictures sooner!

So, let’s head to the kitchen, shall we…

Shrimp Linguine :

  • 1 lb. of cooked large shrimp (thawed and tails removed)
  • 2 T. butter
  • 3 cloves of garlic, minced
  • 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
  • pinch of crushed red pepper
  • salt and pepper
  • 2 t. light brown sugar
  • 1 c. of half and half (plus a splash more)
  • 3 T. fresh parsley or 1 t. dried parsley
  • 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
  • 8 oz. cooked linguine

How to make it :

Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant. minced garlic (I may have added more than called for).
Next, add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked like a better-finished product also if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next, add half and half and don’t forget that extra splash ???? Add the parsley also. Bring to a slow boil and then immediately turn the heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until the mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.

Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper.

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