Ingredients
- 12 ounces linguine (*see note)
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 2 Tbl Soprano’s Deliza
- 2 sprigs basil, plus torn leaves for garnish
- 2 Tbl Shallot Extra Virgin Olive Oil
- 2 tsp salt
- 4 1/2 cups water
- ½ lb peeled, deveined shrimp
- ¼ cup Heavy Cream
- Freshly grated Parmesan cheese, for serving
Directions
Combine pasta, tomatoes, onion, garlic, Tuscan Blend, basil, Basil Extra Virgin Olive Oil, 2 teaspoons salt and water in a large straight-sided skillet or stock pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. In the last five minutes of cooking, add the shrimp and heavy cream. Season to taste with salt. Serve with grated parmesan.
*A note about the pasta…Hearty linguine and fettucine are good choices for this dish. Penne would work well, too. More delicate pasta shapes like Angel Hair will cook too quickly and get mushy. Also, be sure to check your package for the weight. Pasta is often packaged as one pound (16 oz). You will need to measure out 12 oz for this recipe and reserve the remaining four oz for another use.
View More Recipes
