Shrimp Marinara over Linguine (Robin Miller) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound linguine pasta |
2 teaspoons olive oil |
2 shallots |
2 cloves garlic |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon crushed red pepper flakes |
1 (15-ounce) can diced tomatoes |
1 (15-ounce) can tomato sauce |
1 pound large shrimp, peeled and deveined |
wilted mustard greens with brown sugar, recipe follows |
2 teaspoons olive oil |
2 teaspoons pre-chopped garlic, recipe follows |
1 tablespoon brown sugar |
1 bunch mustard greens, chopped |
2 tablespoons water |
salt and ground black pepper |
1 head garlic, peeled |
olive oil, to cover |
Directions:
1. Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
2. In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
3. Wilted Mustard Greens with Brown Sugar:
4. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
5. Pre-Chopped Garlic:
6. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
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