Linguine with Tomato Cream Sauce and Shrimp (or Zucchini) September 2, 2010Posted by Angela @ Making Food for Friends in dinner, fish, quick meal.
Tags: linguine, shrimp, trader joe's, zucchini
Let’s make this quick! This was delicious!!! And also super quick and easy to make. I made myself a vegetarian version using zucchini slices in place of the shrimp, which Ryan ate. You can use any sort of noodle you might like, but I had a package of garlic basil linguine from Trader Joe’s that was really tasty in this dish. I divided everything in half and had three burners going at once: a pot of boiling water for the pasta, one skillet for the shrimp portion, and one skillet for the zucchini portion. If you’re not splitting the meal up in this way, you’ll just need one skillet. The basil parmesan toasts were an afterthought but really turned out nicely and went well with this dish.
Linguine with Tomato Cream Sauce and Shrimp (or Zucchini)
(Adapted slightly and made vegetarian-friendly from Eat, Live, Run)
4 ounces shrimp (about 6-7 medium shrimp)
1 small zucchini, sliced into thin coins
1 can or jar of diced tomatoes (or equivalent of fresh chopped tomatoes)
2 cloves garlic, minced
2 tbsp heavy whipping cream
1/4 cup fresh basil, chopped
2 tbsp olive oil
8 oz. dry pasta (I used Trader Joe’s garlic basil linguine but any long pasta would be nice)
Pinch of red pepper flakes
Salt and pepper to taste
Freshly grated Parmesan cheese
If you are using frozen shrimp, thaw them for about 10 minutes in a bowl of cool water.
Put a pot of water on to boil. Cook the pasta in boiling salted water. Meanwhile, heat your skillet(s) to high heat, adding the oil once the pan is hot. Quickly add the shrimp and cook for about fifteen to twenty seconds, just till the tails start to curl upwards. Do the same for the zucchini. Immediately add the garlic and saute for about ten more seconds.
Now, add the diced tomatoes (undrained–you’ll want the juices) and heavy cream and stir everything together. Sprinkle with sea salt, pepper and red pepper flakes to taste.
Serve with basil and Parmesan cheese.
Basil Parmesan Toast
2 pieces of artisan bread (I used sourdough)
1 garlic clove, minced
2 tbsp parmesan cheese
Few sprinkles of fresh chopped basil
Just a little bit of shredded mozzarella
Pre-heat your oven broiler. Spray one side of the bread lightly with cooking spray. Lightly (very lightly!) butter the other side, and smear the minced garlic into the butter. Top with the parmesan cheese, sprinkle on the basil, and top with just a tiny bit of shredded mozzarella. Put them in to broil in the oven for only about 2-3 minutes, watching so to make sure they don’t burn!