Spicy Shrimp Linguine-Fini

One of my favorite pasta dishes to make is Shrimp Linguine in a light tomato sauce made w frozen @traderjoes shrimp. It’s so simple to make and only requires a few ingredients. This has been a popular dish on my Love in My Belly Instagram but I hadn’t thought to post it on the blog until now after I had gotten multiple requests for the recipe. So here it is below. Happy Eating!

SHRIMP LINGUINI (serves about 3 depending on how saucy you like your pasta)

Ingredients:

• EVOO

• 1 sweet yellow onion, diced

• 5 cloves of garlic, thinly sliced

• 1 tbsp butter

• lemon juice from 1/2-1 lemon

• 1/2 cup of white wine

• 1 can of diced tomatoes

• 1-1.5 tsp salt

• 1 tsp ground black pepper

• 2 tsp red chili flakes

• 5-6 sprigs of fresh thyme

• linguine fini (or regular linguine or spaghetti is fine too)

• parsley, chopped

• 12-15 raw, deveined, w tail on shrimp (I always have @traderjoes shrimp in my freezer. Make a shallow cut along the back so that it butterlies beautifully when cooked)

Directions:

Bring a large pot of salted water to boil and slightly undercook the linguine and set aside. Add EVOO to a large, deep pan. Sauté onions till brown. Throw in garlic and lightly toast. Mix in butter and cook for a minute. Pour in wine. Let it reduce for a couple minutes. Add canned tomatoes. Sprinkle w salt + pepper + red chili flakes. Throw in fresh sprigs of thyme. Let the sauce simmer for a couple minutes. Lower heat. Add shrimp and squeeze in half of the lemon juice, tossing and turning the shrimp in the sauce until it’s cooked which doesn’t take long. Toss in the linguini and cook briefly. You can also remove shrimp and add back in after you toss the linguine so that you don’t overcook the shrimp. Squeeze in the rest of the lemon juice if you like. Drizzle some more EVOO. Toss again. Sprinkle w chopped parsley & enjoy!