Garlic Shrimp With Linguini
"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."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
