|Shrimp Linguini with Garlic and Sun-Dried Tomatoes|
Talk about quick, easy and satisfying. This dish has it all. I used frozen peeled and deveined wild caught shrimp and whole wheat linguini - both cook very quickly. And I used jarred sun-dried tomatoes plus the oil they were marinated in so this dish came together in under 20 minutes.
One of the other things I really love about quick pasta dishes like this is that I can whip it up for lunch for one, or easily increase the ingredients to accommodate as many servings as needed. In this case I made enough for 2 for dinner.
|Use the oil and seasonings from your|
sun-dried tomatoes to cook the shrimp
Shrimp Linguini with Garlic and Sun-Dried Tomatoes
Serves 2 (recipe easily doubled)
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
fresh cracked pepper
shaved Parmigiano-Reggiano cheese
fresh chopped Italian flat leaf parsley
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.
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.
|Quick, easy and satisfying!|
|Yummy with shaved Parmigiano-Reggiano|