pasta shrimp toss

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Filed Under:Main Dish, Seafood, Main Dish, Pasta, Mexican, Shrimp, Seafood,

A versatile quick gourmet dish--tastes equally good with chicken or scallops.

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Ingredients [?] Add all ingredients to Shopping List

  •   8 ounces uncooked dried linguine or spaghetti
  •   6 tablespoons Ultra Creamy Butter
  •   1/2 cup chopped onion or shallots
  •   12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained
  •   1 medium (1 cup) green bell pepper, coarsely chopped
  •   1 teaspoon finely chopped fresh garlic
  •   1/2 teaspoon salt
  •   1/4 teaspoon coarsely ground pepper
  •   1/4 cup Heavy Whipping Cream or Half & Half
  •   1 tablespoon all-purpose flour
  •   5 to 6 (2 cups) Roma tomatoes, cubed 1/2-inch
  •   1 tablespoon chopped fresh basil leaves
  •   1/2 cup freshly shredded Parmesan cheese

Instructions

  1. Cook linguine according to package directions. Drain. Set aside; keep warm.
  2. Meanwhile, melt butter in 10-skillet until sizzling; add onion, shrimp, bell pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 minutes).
  3. Stir whipping cream and flour together in small bowl until smooth; stir into shrimp mixture. Continue cooking until mixture just comes to a boil (about 1 minute). Stir in tomatoes and basil.
  4. Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.

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