To me, the best cooking nights are when I have a meatless meal or have already prepped the meat beforehand. Something about not having to handle raw meat just makes cooking feel much faster and cleaner. 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. Here are some other shrimp and seafood recipes as well.
TROPICAL 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.
- 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
- 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.
Adapted from Kevin & Amanda.