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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is fancy enough for company, but easy so you enjoy your guests! Make sure you use wild shrimp... they are so much better! Ingredients:
8 ounces uncooked dried linguine or spaghetti |
6 tablespoons butter |
1/2 cup chopped onion or shallots |
12 ounces fresh medium raw wild shrimp, peeled, deveined. |
1 medium (1 cup) green bell pepper, coarsely chopped |
1 teaspoon finely chopped fresh garlic |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/4 cup heavy whipping cream or half & half |
1 tablespoon all-purpose flour |
5 to 6 (2 cups) roma tomatoes, cubed 1/2-inch |
1 tablespoon chopped fresh basil leaves |
1/2 cup freshly shredded parmesan cheese |
Directions:
1. Cook linguine according to package directions. Drain. Set aside; keep warm.
2. 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 minutes).
3. Stir whipping cream and flour together in small bowl until smooth; stir into shrimp mixture.
4. Continue cooking until mixture just comes to a boil (about 1 minute). Stir in tomatoes and basil.
5. Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture.
6. Sprinkle with Parmesan cheese.
7. ENJOY!
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