- 1 lb. of cooked large shrimp (thawed and tails removed)
- 2 T. butter
- 3 cloves of garlic, minced
- 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
- pinch of crushed red pepper
- salt and pepper
- 2 t. light brown sugar
- 1 c. of half and half (plus a splash more)
- 3 T. fresh parsley or 1 t. dried parsley
- 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
- 8 oz. cooked linguine
Try it, you may like it: garlic butter shrimp
Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant. minced garlic (I may have added more than called for).
Next, add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan of big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked like a better-finished product also if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next, add the half and half, and don’t forget that extra splash Add the parsley also. Bring to a slow boil and then immediately turn the heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
Lastly, add the shrimp, parmesan cheese, and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!