Shrimp Linguini with Garlic and Sun-Dried Tomatoes

(from largomason’s recipe box)

Ingredients

  • 4 ounces whole wheat linguini, cooked according to package directions, reserve small amount of pasta water
  • 20 medium (41/50 count) peeled and deveined wild caught shrimp
  • 2 large cloves fresh garlic, minced
  • 1/2 jar of 8.5 ounce jar of marinated sun-dried tomatoes, tomatoes rough chopped, use oil for cooking
  • 1 Tablespoon butter
  • sea salt
  • fresh cracked pepper
  • shaved Parmigiano-Reggiano cheese
  • fresh chopped Italian flat leaf parsley

Directions

  1. In a large skillet over medium-high heat place half the oil from the jar of marinated sun-dried tomatoes plus butter. When heated add the garlic and cook for about a minute until garlic is fragrant, then add shrimp, sun-dried tomatoes and sprinkle with sea salt. Cook for approximately 1-2 minutes per side until shrimp is opaque and cooked through.

  2. Add cooked pasta to skillet along with small amount of reserved pasta water and toss. Season with additional sea salt and fresh cracked pepper. Place in bowls and garnish with fresh parsley and Parmigiano-Reggiano and serve immediately with a small salad or green veggie.

Email to a friend | Print this recipe | Back