There’s something about shrimp and pasta that appeals to me, and there’s also something about not spending all day in the kitchen slow-cooking dinner…
This shrimp and linguine dish fills the bill on both counts. It not only tastes good, it looks good too, plus it’s easy to pull together. The peas, tomatoes and green onions, are perfect flavors for the big succulent shrimp, all tossed together with linguini.
There’s no heavy rich sauce here, just a lighter alternative for you to enjoy. Serve this with a green salad and crusty bread for an appetizing meal. Bill had sweet praises for this dish ~ me too!
Garlicky Shrimp and Linguine Bake
1 to 1½ pounds large shrimp, peeled and deveined
5 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons sherry
1 can (14.5 ounces) diced tomatoes
1/3 cup green onions, sliced
1 cup frozen peas
¼ teaspoon salt
½ teaspoon seasoned pepper
8 ounces linguine, cooked and drained
1½ cups mozzarella cheese
In a medium bowl, toss shrimp with garlic.
Cook linguine per package directions.
Spray a 2-quart casserole with cooking spray.
Spoon half the tomatoes over bottom of casserole.
Heat oven to 350 degrees.
In a skillet or same pot as linguine was cooked in, melt butter with olive oil over medium heat.
Add onions and cook for 1 minute.
Add shrimp, peas, sherry, salt and pepper and remaining tomatoes.
Cook for 1-2 minutes.
Pour shrimp mixture over linguine and top with cheese.
Cover with foil and bake for 20 minutes.
Remove foil and continue baking for 5 minutes, until cheese is golden.
It’s dazzling simple and delicious!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!