 | Whenever C is out for the evening, Miss F and I always indulge in seafood. We had visited my parents for crabs and got a couple pounds of fresh shrimp from the Kemah seafood market. The shrimp there are so much better than what you can get in the grocer. Miss F has become and expert shrimp peeler, which makes dinner prep a breeze. She wasn't a huge fan of the sun dried tomatoes, but that meant all the more for me. I used dried sun dried tomatoes and rehydrated them with boil water. I added a bit of the water the tomatoes steeped in to the sauce. This recipe is adapted from Julia's Album. |
12 ounces linguine pasta
2 tablespoon butter
4 cloves garlic, minced
½ cup sundried tomatoes
1 pound shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or milk)
1 teaspoon dried basil
¼ teaspoon crushed red pepper
1 cup Parmesan cheese, freshly grated
Prepare the pasta per package instructions, drain and set aside, reserving the cooking water.
Heat the butter in a large skillet over medium high heat. Add the garlic and tomatoes, sauté for 1 minute, until fragrant. Add the shrimp, salt and paprika, cook for 5 minutes more, until the shrimp are pink. Add the half and half, basil and red pepper, bring to a boil, reduce heat to simmer. Stir in the Parmesan cheese and pasta, adding any of the reserved cooking water if the sauce needs thinning.
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