• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound linguine pasta

  2. 2 shallots

  3. 2 cloves garlic

  4. 1 teaspoon dried oregano

  5. 1 teaspoon dried basil

  6. 1/2 teaspoon crushed red pepper flakes

  7. 1 (15-ounce) can diced tomatoes

  8. 1 (15-ounce) can tomato sauce

  9. 1 pound large shrimp , peeled and deveined

  10. Wilted Mustard Greens with Brown Sugar , recipe follows

  11. 2 teaspoons olive oil

  12. 2 teaspoons Pre-Chopped Garlic, recipe follows

  13. 1 tablespoon brown sugar

  14. 1 bunch mustard greens, chopped

  15. 2 tablespoons water

  16. Salt and ground black pepper

  17. 1 head garlic, peeled

  18. Olive oil, to cover

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).

  2. In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano , basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.

  3. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.

  4. Place the garlic cloves in the bowl of a food processor . Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.


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