Shrimp Linguini with Garlic and Sun-Dried Tomatoes

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.

Use the oil and seasonings from your
sun-dried tomatoes to cook the shrimp

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.

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

sea salt

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