Shrimp Linguine (a different spin)


Shrimp sauteed with caramelized lemon, pickled with leeks, spinach and linguine. Tasty!

* Ingredients :

° 1 pound cooked large shrimp (thawed and tails removed)
° 2 T. butter
° 3 cloves minced garlic
° 1 can (14.5 ounces) diced tomatoes (I bought tomatoes with basil, garlic, and 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 ton. dried parsley
° 1/4 c. (a pile) of freshly grated Parmesan cheese (plus extra cheese for garnish)
° 8 oz. cooked linguine

* How to make it :

Heat the butter in a large skillet over medium heat. Add garlic and sauté for 2-3 minutes until the minced garlic smells fragrant (I may have added more than required).

Next, add the canned tomatoes.

I broke the tomatoes in a small food processor before adding them, I'm not a fan of big chunks of tomatoes. You can delete this step or if you are not a fan, you can keep this step. I thought it also looks like a better quality product if you're going to get your attention.

Add ground red pepper and a pinch or two of salt and brown sugar. Cook for 5 minutes.

After that, add the half and half and don't forget the extra spots 🙂 Add the parsley too. Bring the mixture to a simmer and immediately reduce the heat to medium-low. Cook for 5-10 minutes, stirring occasionally, until mixture has reduced by a third.
While reducing this, cook the linguine according to package directions.

Finally, add the shrimp, Parmesan cheese, and a pinch of freshly ground black pepper. Cover and simmer for about 3 minutes, until the shrimp are heated through and the cheese has melted.

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

Serve immediately with a little Parmesan cheese and fresh pepper.

Enjoy !!