This shrimp and linguine is a guest recipe post from Sevgi the author of MealPlan4Me.com. Sevgi blends different flavors and cultures to come up with simple and easy recipes that taste amazing. How to Crab is thrilled to have such a talent contribute to our site. Thank you, Sevgi!

This is a wonderful shrimp with linguine recipe! It is super easy to make which is great for those busy weeknights. To speed this recipe up even faster, purchase shrimp that has already been peeled and deveined and use angel hair pasta instead of linguine!

You will need the following for this Shrimp with Linguine dish:

• 1 lb. Linguine
• 1 lb. Shrimp
• 1 T. Butter
• 2 T. Extra Virgin Olive Oil
• 1 Large Shallot, Chopped
• 3 Garlic Cloves, minced
• 1/4 c. White Wine
• 28 oz. Pureed Tomato Sauce
• Red Pepper Flakes, as much or as little as desired
• Salt and Pepper, as much or as little as desired
• 1/4 c. Chopped Fresh Parsley
• 1-2 T. of Flour

Directions:

To prepare this dish, you will need to start by boiling a pot of water for the pasta. Add the pasta and cook according to package.

While the pasta is cooking, add butter and the extra virgin olive oil in a sauce pan. Add the shallots and garlic and sauté for about 3-4 minutes.

Season the shrimp with salt, pepper and red pepper flakes. Add the shrimp to the sauce pan and cook them for about 2-3 minutes or until pink. Add the wine and bring to a boil. Add the tomato puree and lower the heat to medium to low heat for about about 10 minutes.

*If the sauce gets too thin, add 1-2 Tablespoons of flour to thicken it up.

Once done, place the pasta on a plate, pour the sauce on top of the pasta and sprinkle with the chopped parsley. Serve immediately.