Linguini with Shrimp and Tomato Cream Sauce

So, I don't know about you, but I've been following Eat Live Run for quite some time now. She was actually one of the first blogs I got to know and helped inspire me as I sought out a blog to call my very own. I had been eying this recipe for some time, and finally made it a few weeks ago (find it here.) I quadrupled the recipe to feed my guests and everyone really enjoyed how light and fresh it was for summer. I stuck to the recipe, and only changed the type of pasta I used. In the future I think I would add a little white wine to the mix as well...that way I can have the whole bottle left over to drink.

Ingredients (serves 1):

4 ounces shrimp

1/2 cup canned tomatoes

1 clove fresh garlic, minced

1 tbsp heavy whipping cream

1 large basil leaf, chiffonaded

1 tbsp olive oil

enough dry pasta for yourself (or more for a group)

pinch of red pepper flakes

pinch of sea salt and pepper

freshly grated Parmesan cheese

Directions:

Cook the pasta in boiling salted water. Drain and set aside, reserving about a half cup of the cooking water. Heat a cast iron skillet to high heat, adding the oil once the pan is hot. Quickly add the shrimp and cook for about fifteen to twenty seconds, just till the tails start to curl upwards. Immediately add the garlic and saute for about ten more seconds. Now, add the diced tomatoes and heavy cream and stir everything together. Add back the cooked pasta to the pan and add a little of the reserved cooking water to combat dryness. Sprinkle with sea salt, pepper and red pepper flakes to taste.

 

Serve with basil and Parmesan cheese.