Sautéed Garlic Shrimp, Linguine, Blistered Cherry Tomatoes, & Blush Sauce finished with Shaved Parmesan.
If you love your pasta but don’t want a heavy sauce, this Garlic Shrimp recipe is for you. The blush sauce is used sparingly, along with fresh olive oil, to highlight the flavors of the shrimp & pasta.
There are two keys to this dish:
- Use fresh shrimp that haven’t been frozen.
Frozen shrimp often lose their flavor over time and there really isn’t a way to bring that flavor back. Now, if you’re in a bind, by all means use frozen shrimp, but when available fresh is always preferred.
- Use homemade Tomato Sauce.
Fresh tomato sauce (or gravy depending on where you are from) is always preferred over jarred. I like to take a jar of our summer sauce and use a stick blender to thin it out. With the sautéed cherry tomatoes in this recipe there will be plenty of texture in the dish.
Here’s how it’s made:
- 9 Ounces Cook Linguine Pasta
- 1 ½ Cup Halved Cherry Tomatoes
- 1 lb Shrimp peeled & de-veined
- ¼ Cup Light Cream
- 8 Ounces Tomato Sauce
- ½ Minced Sweet Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Olive Oil
- 1/4 Cup Shaved Parmesan
In a glass mixing cup/bowl, add the tomato sauce, cream, and minced onions. Use an immersion blending to smooth out the sauce.
Drop your pasta and cook until Al-dente. Drain your pasta and set aside briefly.
- In a sauté pan add olive oil, shrimp, garlic, and cherry tomatoes over medium-high heat. Scorch the tomatoes and shrimp for 1 min, flip, and then lower the heat to medium-low. Cook for another 2-3 minutes.
- Add the blush sauce to the pan, stir, and simmer for 3-4 minutes.
Add the pasta to the pan and toss to evenly coat. Plate by twirling the pasta on a long serving fork. Finish with shaved Parmesan cheese and an olive oil drizzle.