Recipe: Fire-Roasted Shrimp Linguine

What could be better than a big plate of linguine smothered in a homemade fire-roasted red sauce?  Well, how about throw a bunch of shrimp in it?  You could even use any other seafood you've got on hand...scallops, clams, crab, lobster.  I like using the smaller size shrimp for this so you get one (or two) with every bite.  This dish comes together quickly, so it's perfect for any night of the week.  It's also fancy enough to entertain with.  Serve with a salad or a green vegetable, and you've got a very satisfying meal.

Fire-Roasted Shrimp Linguine
Adapted from The Pioneer Woman Cooks.  Healthified by Shrinkella.

1 Tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 Tablespoon white sugar
1 can fire-roasted tomatoes (14 ounces)  Recommended: Hunt's
1 can tomato sauce (8 ounces) Recommended: Hunt's
1/4 cup chicken broth
1 pound 51-60 size shrimp (thawed if you're using frozen), peeled and de-veined
1/2 pound linguine (half a 16-ounce package)
1/8 teaspoon fresh-ground black pepper
1/4 teaspoon kosher salt
3 Tablespoons fresh parsley, roughly chopped (optional)
1/4 - 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

Cook pasta half of the recommended time on the package in a large pot of boiling and salted water.  Drain and set aside. 

In a large skillet, heat olive oil over medium heat.  Saute garlic for about a minute.  Be careful not to burn it.  Add tomatoes, chicken broth, salt, pepper, sugar, and red pepper flakes to the skillet and simmer about 10 minutes or until slightly thickened. 

Throw your shrimp in the skillet and stir to coat them with sauce. 

Combine half-cooked pasta with the fire-roasted red sauce and shrimp in an oven-safe baking dish.  Top with fresh parsley. 

Cover the dish and bake at 350 degrees for 22 minutes.  Enjoy!

Yield: 4 servings

Approximate Nutrition Facts Per Serving:
Calories: 404
Fat: 5.9 grams
Saturated Fat: 0.9 grams
Protein: 32.6 grams
Carbohydrates: 55.8 grams
Fiber: 3.8 grams