Prep 20 mins
Cook 10 mins
A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)
- 8 ounces linguine or 8 ounces spaghetti
- 6 tablespoons butter
- 1⁄2 cup chopped onions or 1⁄2 cup shallot
- 12 ounces medium shrimp, peeled and deveined (raw)
- 1 cup green pepper, coarsely chopped
- 1 teaspoon garlic, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, coarsely ground
- 1⁄4 cup heavy cream or 1⁄4 cup half-and-half
- 1 tablespoon all-purpose flour
- 2 cups roma tomatoes, cut in 1/2-inch cubes (5-6)
- 1 tablespoon fresh basil leaf, chopped
- 1⁄2 cup parmesan cheese, freshly shredded
- Cook linguini or spaghetti according to package directions, drain and set aside.
- Meanwhile, Melt butter in 10" skillet until sizzling.
- Add onion, shrimp, bell pepper,garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.).
- Stir cream and flour together in small bowl until smooth.
- Stir into shrimp mixture.
- Continue cooking until mixture comes to a boil (about 1 minute).
- Stir in tomatoes and basil.
- Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture.
- Sprinkle with parmesan cheese.
Delicious and easy. DH loves pasta and loves shrimp, so definitely loved this (so did I). Only change I made was to sub canned diced tomatoes for the romas. Expect to serve often. Glad you posted this.
Very easy and VERY good. DH said 4 stars because he liked more salt. I said 5 stars because it was flavorful as was. Thank you MA. Gloria
Want to impress your dinner guests? This quick, easy yet elegant dish will do the trick. The creamy sauce paired with the shrimp and veggies is right on. Makes for a lovely presentation too. Do not miss out on this great dish. Thanks for sharing, MA in Florida!