TROPICAL SHRIMP LINGUINE

June 29, 2015

To me, the best cooking nights are when I have a meatless meal or have already prepped it beforehand. Something about not having to handle raw meat just makes cooking feel much faster and cleaner. Vegetarian cooking is really fun. (Sadly, this meat eater does not often find vegetarian eating that fun.)

But, when I do need to approach raw territory for my protein, I love shrimp. It cooks up so fast and is simpler to thaw and restain the mess. File this under “quick dinners” – tropical shrimp linguine.

TROPICAL SHRIMP LINGUINETROPICAL SHRIMP LINGUINE
Serves 3-4

1 pound shrimp
2 tablespoons wheat flour
1 teaspoon garlic salt
1/4 teaspoon pepper
2 cups broth
1 cup heavy cream
1 cup restaurant style salsa
1 pound linguine
Olive oil
Cilantro

Heat olive oil in a pan over medium heat. Toss shrimp in wheat flour and season with garlic salt and pepper. Fry shrimp for 2 minutes on each side, until no gray remains. Set shrimp aside. In the same skillet, bring broth, heavy cream, salsa, and linguine to boil. Reduce heat and simmer for 15 minutes. Top pasta with shrimp & cilantro.

TROPICAL SHRIMP LINGUINE
 
Author:
Ingredients
  • 1 pound shrimp
  • 2 tablespoons wheat flour
  • 1 teaspoon garlic salt
  • ¼ teaspoon pepper
  • 2 cups broth
  • 1 cup heavy cream
  • 1 cup restaurant style salsa
  • 1 pound linguine
  • Olive oil
  • Cilantro
Instructions
  1. Heat olive oil in a pan over medium heat.
  2. Toss shrimp in wheat flour and season with garlic salt and pepper. Fry shrimp for 2 minutes on each side, until no gray remains. Set shrimp aside.
  3. In the same skillet, bring broth, heavy cream, salsa, and linguine to boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Top pasta with shrimp & cilantro.

Adapted from Kevin & Amanda.

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