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Wednesday

Shrimp, fresh tomatoes, basil, linguine ~

 
I've posted Shrimp Scampi before, I use Ina Garten's and it's fabulous.  This is similar to it, but I love the addition of fresh tomatoes and white wine.

1lb. extra large shrimp, deveined and shelled
1 bunch of fresh basil, torn into large pieces
1 oz. of freshly grated parmesan cheese
3 roma tomatoes, seeded, cored and diced
1 clove of garlic, minced
1/2 cup dry white wine
12 oz. of linguine or spaghetti
1 T. kosher salt
1 tsp. black pepper
3 T. butter

In a large dutch oven filled with water, add 1 tablespoon of kosher salt.  Bring water to a rapid boil and add pasta.  Cook as package directs.  When done, save aside 1 cup of pasta water.

In a large skillet on medium heat, melt butter.  Add shrimp and cook for three minutes, turn shrimp over, add garlic and black
pepper.  Cook for 2 minutes and add tomatoes and stir.  Bring to a simmer and add wine.  Add pasta, basil and toss.  Let simmer on low for about 1 minute. Taste for seasonsing, add 1 teaspoon of kosher salt if needed.  Place on platter and top with parmesan cheese.  Lightly toss.


Oh, can you notice any difference in the quality of my two pictures?  Just wondering, because the first one I took with my camera and the second I took using my Samsung Galaxy tablet.

Hmmm.... either way, dinner was quick, easy and delicious.

Enjoy ~

4 comments:

  1. This looks amazing and so fresh. This is a recipe that I should be able to eat and will prepare it soon. Fortunately we have fresh shrimp year round and I love anything with shrimp in it. I have had to modify how I eat it, preferably fried but I can no longer eat fried foods. This is just the kind of recipe I am looking for. Thanks Mare.

    Carolyn

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  2. This is my very favorite dinner and your presentation made me want it for dinner immediately. I have switched from stir fry shrimp to roasting it and love it for a change. Thanks, Mary!

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