- l lb. cooked large shrimp
- 2 Tablespoons butter
- 1-2 tablespoons Engage Organics Garlicsaltless
- 1 tsp. Engage Organics Tuscany-Mix
- 1/4 tsp. Engage Organics Mexi Mix
- Freshly ground black pepper
- 2 tsp. brown sugar
- 1 cup half and half (plus a splash more)
- 3 tablespoons fresh parsley
- 1/2 cup Parmesan cheese plus extra for topping
- 8 oz. cooked linguine or angel hair pasta
This has become one of my favorite go-to recipes. It’s so easy and elegant. It make you proud to serve it.
Preparing the Shrimp:
I bought large frozen cooked shrimp for this dish. I defrosted them under running water and then removed the shells and cleaned the vein from the back of the shrimp. You can also remove tails if you’d rather not fuss with them.
You can also use fresh shrimp, but will need to cook it in boiling, salted water until it turns pink. The shells, and veins will also need to be removed.
Preparing the Sauce:
Heat the butter in large skillet over medium heat. Add canned tomatoes, 1-2 tablespoons Garlicsaltless (I go heavy on the Garlicsaltess because it makes everything taste great), 1 tsp. Tuscany-Mix, and a pinch of Mexi Mix for a little kick. Add brown sugar and 1-2 squirts of tomato paste from a tomato paste tube (or less than a tablespoon from a can). Cook for about 5 minutes until fragrant.
Add half and half and a little extra splash. Bring to a slow boil and turn heat to medium low. Cook for 5-10 minutes, stirring occasionally until mixture is reduced by a third. (Adjust seasonings by tasting and sniffing)
Now is a good time to prepare linguine or angel hair pasta according to package directions for al dente pasta.
Once the sauce has reduced by a third, add shrimp, parmesan cheese and freshly ground black pepper. Cover and simmer for about 3 minutes only until shrimp is heated through. Don’t over-cook or shrimp will be tough.
Add linguine and simmer another 3 minutes.
Serve immediately and top with more parmesan cheese and freshly cracked pepper and chopped parsley.