Ingredients

• 1 lb. of cooked large shrimp (thawed and tails removed)
• 2 T. butter
• 3 cloves of garlic, minced
• 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
• pinch of crushed red pepper
• salt and pepper
• 2 t. light brown sugar
• 1 c. of half and half (plus a splash more)
• 3 T. fresh parsley or 1 t. dried parsley
• 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
• 8 oz. cooked linguine

Preparation Method

1. Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant. minced garlic (I may have added more than called for).
2. Next, add the canned tomatoes.
3. I broke up the tomatoes in a mini food processor before adding them, I’m not a fan of big chunks of tomato.
4. You can omit this step or if you’re not a fan you can
5. keep this step. I thought it looked like a better-finished product also if you’re going on eye appeal.
6. Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
7. Next, add the half and half and don’t forget that extra splash. Add the parsley also.
8. Bring to a slow boil and then immediately turn heat down to medium-low.
9. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
10. While this is reducing, cook your linguine according to package directions.
11. Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper.
12. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
13. Add the linguine and simmer another 3-4 minutes.
14. Serve immediately and top with some more parmesan cheese and fresh cracked pepper.