PASTA SHRIMP TOSS

Pasta Shrimp Toss image

A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)

Provided by MA in Florida

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

8 ounces linguine or 8 ounces spaghetti
6 tablespoons butter
1/2 cup chopped onions or 1/2 cup shallot
12 ounces medium shrimp, peeled and deveined (raw)
1 cup green pepper, coarsely chopped
1 teaspoon garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
1/4 cup heavy cream or 1/4 cup half-and-half
1 tablespoon all-purpose flour
2 cups roma tomatoes, cut in 1/2-inch cubes (5-6)
1 tablespoon fresh basil leaf, chopped
1/2 cup parmesan cheese, freshly shredded

Steps:

Cook linguini or spaghetti according to package directions, drain and set aside.
Meanwhile, Melt butter in 10" skillet until sizzling.
Add onion, shrimp, bell pepper,garlic, salt and pepper.
Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.).
Stir cream and flour together in small bowl until smooth.
Stir into shrimp mixture.
Continue cooking until mixture comes to a boil (about 1 minute).
Stir in tomatoes and basil.
Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture.
Sprinkle with parmesan cheese.

Nutrition Facts : Calories 400.4, Fat 19.3, SaturatedFat 11.4, Cholesterol 138.3, Sodium 497.5, Carbohydrate 35.5, Fiber 2.6, Sugar 3.5, Protein 21.1

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