Prep 15 mins
Cook 15 mins
This is a great go-to for dinner, unexpected guests, or just a quick meal when you're already late to a meeting. It's very easy to prepare and such a pleasure to eat! The shrimp is ready by the time the linguini is. If you are so inclined, feel free to add your favorite fresh herbs in place of the fried or red pepper flakes. If using fresh herbs, the "rule of thumb" is 1 tsp. dried to 1 Tbsp. fresh. If you're like me, add in more or less herbs, to your own taste.
- nonstick cooking spray
- 2 teaspoons olive oil
- 3 garlic cloves, peeled and minced
- 8 ounces mushrooms, cleaned and sliced
- 1 lb medium shrimp, peeled, deveined and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1⁄2 teaspoon fresh ground black pepper
- 8 ounces linguine
- 2 cups low-sodium tomato sauce
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons parmesan cheese, grated
- Spray a large nonstick pan with cooking spray. Add the oil and turn the heat to medium-high. Add the garlic and mushrooms and cook for 3 to 4 minutes, or until the garlic is golden. Add the shrimp, thyme, oregano and pepper and continue to cook, stirring frequently, until the shrimp become translucent, about 4 to 5 minutes.
- Meanwhile, cook the linguini according to the package directions until al dente. Drain, cover and keep warm.
- Add the tomato sauce to the saucepan and bring it to a boil. Reduce the heat to medium and simmer, stirring often. Stir in the parsley and continue to cook for 4 to 5 minutes, until the sauce becomes fragrant.
- To serve: pour the sauce over the linguini and sprinkle with Parmesan cheese. Serve immediately.
Excellent and quick. I used bottled marianara from Trader Joe's, but next time I would use tomato sauce from the can and make my own quick sauce, like it seems to tell you to do. We loved it and will make it regularly.
Great, easy recipe with a nice presentation! I made a low sodium version of Recipe #90414 for the tomato sauce. Thanks for a delicious recipe!