Fresh Linguine with Shrimp & Spicy Tomato Sauce
Prep Time
Serves
Cooking Mode
1 bag Uncooked Extra Jumbo Black Tiger Shrimp (16-20 ct), thawed, tails removed
1 tbsp Chili Pepper Seasoning Paste
1 tbsp olive oil
3 cloves garlic, thinly sliced
4 Roma tomatoes, diced (approx. 2 cups/500 mL)
1 tbsp fresh lemon juice
1 pkg fresh linguine
¼ cup chopped fresh basil
½ tsp salt
¼ tsp pepper
1 bag Uncooked Extra Jumbo Black Tiger Shrimp (16-20 ct), thawed, tails removed
1 tbsp Chili Pepper Seasoning Paste
1 tbsp olive oil
3 cloves garlic, thinly sliced
4 Roma tomatoes, diced (approx. 2 cups/500 mL)
1 tbsp fresh lemon juice
1 pkg fresh linguine
¼ cup chopped fresh basil
½ tsp salt
¼ tsp pepper
Directions
1Bring a large pot of salted water to a boil. Slice shrimp into 1/2-in. (1 cm) pieces and toss in a bowl with chili paste. Set aside.
2Heat oil in a large non-stick skillet over medium-high heat. Sauté garlic until lightly golden, then stir in tomatoes. Add shrimp and cook until pieces turn opaque and are just cooked through, 3 to 4 min. Stir in lemon juice.
3Meanwhile, add linguine to boiling water and cook according to package directions, reserving 1/4 cup (60 mL) of pasta water before draining. Stir reserved water and linguine into the shrimp mixture along with basil, salt and pepper. Toss together and serve.
Tips
1
Cutting extra-large shrimp into pieces ensures great flavour, a quicker cook time and a bite of shrimp in every forkful.
Disclaimer
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Personal Note
Personal Note
