Note about shrimp: Before I give you my recipe, I wanted to tell you a few things about the shrimp I selected for this dish. I know most shrimp and pasta dishes call for larger size shrimp and some leave the tail on. When I eat a pasta dish with shrimp, I like to have a smaller size shrimp, without the tail on. I like my fork to be able to grab some of the pasta, some of the tomatoes, and some of the shrimp easily and I like to be able to pop it all into my mouth with one bite and not have to pull off a tail. So, I opted for the smaller size shrimp, the 51-60 per pound. I bought the “deveined” shrimp because it was quite a bit cheaper than the “peeled and deveined”. It was very easy to remove the shell and the tail myself – this little bit of extra work was a very small price to pay for the considerable savings I reaped. That’s my tip for shrimp to use with this pasta recipe.
You will need:
28 oz. can of diced tomatoes, drained
20 fresh basil leaves
7 TBSP garlic olive oil
2 garlic cloves, minced
¼ tsp. black pepper
¼ tsp. garlic salt
¼ tsp. crushed red pepper
1 pound of shrimp, uncooked, peeled, deveined, tail removed (see Note above)
1 pound box of Linguine Fini (this is a thinner version of linguine – I use Barilla Pasta)
½ cup chicken broth (use low sodium broth if possible)
1 ½ cups heavy whipping cream
1 cup grated Parmesan cheese
In a large bowl, combine the diced tomatoes, 2 TBSP of the garlic olive oil, the minced garlic cloves, the black pepper, garlic salt, and red pepper. Remove the stems from the basil leaves and gently tear the leaves into pieces as you add them to the tomato mixture. Mix thoroughly; cover and set aside for at least 1 hour.
In a large pot, boil water to cook pasta.
While the water is boiling, in a large skillet pan, heat 5 TBSP of the garlic olive oil and sauté the shrimp until cooked; 2-3 minutes each side until the shrimp turn pink. Using a slotted spoon, remove the shrimp from the pan and set aside.
When the water is boiled, cook the pasta according to package directions for “al dente”.
While the pasta is cooking, add the chicken broth into the same pan used to cook the shrimp. Bring the broth (combined with the olive oil that is remaining in the pan) to a boil. Add the heavy whipping cream and the Parmesan cheese. Simmer for approximately 8 -9 minutes until the sauce thickens slightly. Remove from heat.
Add the hot cooked pasta to the pan. Add in the tomato mixture and the cooked shrimp and mix together until the pasta is thoroughly coated with all ingredients.
Serve in bowls. Enjoy!