Ingredients Jump to Instructions ↓

  1. 12-16 oz freshly cut linguine

  2. 1 lb. Shrimp (21-25 count), peeled and deveined

  3. 1 T. Sliced, fresh garlic

  4. 2 T. Unsalted butter

  5. 2 T. Olive oil

  6. 1 1/2 C Canned imported San Marzano style tomato es, diced

  7. 3/4 C Heavy cream

  8. 1/4 C Sliced black olive s

  9. 1/4 C Drained caper s

  10. 1/2 t Dried red chiles Salt to taste Fresh ground black pepper to taste

  11. 5 Medium basil leaves, torn into shreads

Instructions Jump to Ingredients ↑

  1. Bring five quarts of water to boil for pasta. Add salt to water and cook pasta al dente (3-4 minutes). Sauce: Place butter and olive oil in large skillet over medium heat. Add shrimp and cook until pink. Add tomatoes and heat through - about 2 minutes. Add cream and bring to a simmer Add all remaining ingredients, except basil and heat through 1 minute. Toss sauce with pasta, top with basil.


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