You know me, if it’s Friday, it’s gotta be meatless or a seafood or some other pre-Vatican II throw back. Say what you will, eating “meatless” once a week really is a smart, healthy choice.
For whatever reason, shrimp has been a good buy the last few trips to the grocery store. It comes in those big, 2-pound bags of frozen raw shrimp, which is fine. I break it down into 1-pound seal-a-meal pouches. Love my seal-a-meal, so easy to buy on special and keep on hand. Buying in bulk or “family” packs usually is the way to go. But keep your eyes open, sometimes what looks like a deal isn’t such a great buy after all. And don’t forget to check the dates. Sometimes a “manager’s special” is a ploy to get you in the store, sometimes its a way of clearing the shelf of things that are days away from the store’s dumpster. It’s amazing how far your food dollar can go when you shop smart. But that’s a subject for another day, right?
If you do your prep work early, and set everything aside, or keep refrigerated until ready to use, this dish comes together super fast. I even put the pot of water on early over medium heat to give myself less “boiling” time on the back side. Once the water was hot, it took no time on high to reach that full boil stage.
Shrimp Linguine Marinara
1 lb Medium Shrimp, uncooked
12 oz Linguine, uncooked
1/2 cup Italian Sun-Dried tomatoes, finely chopped
1/4 cup Italian Parsley, chopped
2 tablespoons Zesty Italian Salad Dressing
4 Garlic Cloves, grated
24 oz Marinara Sauce
1/4 teaspoon Cayenne Pepper
1/4 cup or splash White Wine (optional)
Dash or to taste Red Pepper Flakes (optional)
Shaved Parmesan Cheese, (optional)
Bring a large pot of lightly salted water to a rolling boil. While the water heats, prepare everything else.
Rinse, devein and peel the shrimp. Set aside in the refrigerator until ready to cook.
Finely chop the sun-dried tomatoes and set aside.
Roughly chop the parsley and set aside.
Peel and grate the garlic cloves. Set aside until ready to cook.
Once the water is boiling, add pasta and cook al dente.
While the pasta is cooking, heat the Zesty Italian Dressing in a large skillet over medium heat. Add the garlic and sauté the salad dressing for about 1 minute or until fragrant. Add sun-dried tomatoes and parsley. Stir to blend.
Add the marinara sauce to the skillet. Add shrimp and sauté for about 3 minutes.
Drain the pasta, reserving 1/2 cup of the pasta water. Add the cooked pasta along with the pasta water to the skillet. Using tongs, mix and pull pasta through sauce. Cook, uncovered, for about 5 minutes or until shrimp is a beautiful pink, stirring occasionally.
To finish, add a splash of white wine as desired. Taste and increase the spice with red pepper flakes as desired.
Transfer to a serving bowl. Garnish with shaved Parmesan and enjoy.