Shrimp with Linguine

Just in case you thought all I fed my honey for Valentines Day was chocolate treats, I wanted to show you what I made for dinner. I'm not a big fan of fish, but I do like shellfish, so every once in a while I'll make a seafood dish. The original recipe I had for this dish called for mushrooms, but I am deathly allergic to them so I substituted diced tomatoes for them. Feel free to put them in if you want them, just don't serve them to me without a side of epinephrine! I served this with a salad of mixed baby lettuces and sliced strawberries with a vinaigrette.

Shrimp with Linguine

Ingredients:

• 16 oz uncooked linguine
• 1 to 1 1/2 lbs medium shrimp, peeled and deveined
• 4 Tbs butter
• 1 tsp minced garlic
• 15 oz can diced tomatoes, drained
• 1 red bell pepper, cut into slices
• 1 cup heavy cream
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 cup chopped fresh parsley

Directions:
Cook pasta to al dente according to the package directions, adding the shrimp to the boiling salted pasta water for the last 3 minutes of cooking, then drain.

While the pasta cooks, melt the butter in a large skillet on medium high heat. Add the tomatoes and bell pepper; season with salt & pepper, saute about 4 minutes, then add the garlic.

Stir in the cream & heat to just boiling; reduce heat to low and add thyme, basil and parsley. Stir.

Dump the drained pasta and shrimp into the skillet and toss to combine. Serve hot.

Enjoy!
Christina