Linguini With Garlicky Shrimp and Fresh Tomatoes

"Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Baby Kato photo by Baby Kato
photo by thanuka photo by thanuka
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cook the linguine as per directions, drain.
  • Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  • Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  • Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
  • Add shrinp and cook until heated through, about 1 min longer.
  • Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

Questions & Replies

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  1. Debra R.
    If u use salted butter, do u omit the salt or is itvto taste ? Thanks
     
  2. marjimartin1
    When is the cheese added and what cheese is it? Shredded? Sometimes I find that parmesan is too strong?
     
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Reviews

  1. jana.peck
    Quite delicious and oh-so easy! I added about 1/4 cup white wine whisked with a dash of cornstarch to thicken and add savoriness. A big hit with the hubs and I'll be making this again and again.
     
  2. Sandiskinn825
    Made the recipe as written, with fresh Roma tomatoes from our garden. My husband's reaction from his first bite..."mmmm..." it truly is good; definitely a keeper!
     
  3. Jimmy D.
    Made this pretty according to recipe, other than I used a can of petite diced seasoned tomatoes since its March and no fresh 'maters here. I also put it over polenta instead of pasta. The missus of 48 years said I better make it again! Fantastico!
     
  4. cathyloiacono
    I made this tonight. Words cannot describe how delicious it was. I followed the recipe as written. My husband and I devoured the whole dinner ourselves. If you like shrimp and garlic, I would definitely double this recipe for 4 adults.
     
  5. Karen Elizabeth
    So quick and easy! I used spaghetti and canned tomatoes, a 420 gr tin. Otherwise, exactly as directed.. oh, I added a chopped onion, I like onions... This was fresh, tasty and with a pleasant bite, it made a marvellous Friday night supper when I wanted something that little bit special, but didn't feel like hours of cooking! Lovely, Thanks Connie! Made for Aus/NZ swap#34
     
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Tweaks

  1. tom_kucan
    I'm going to add some heavy cream and parmesan cheese
     
  2. verdamc
    I made some minor modifications - I used a combination of Earth Balance & EVOO instead of butter. I also added some sliced baby portabello mushroom which I sauted after removing the shrimp from the pan - I removed the mushrooms to the same plate as the shrimp while preparing the sauce. I also subbed fresh basil for the parsley. Delicious. My husband loved it too!
     

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