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Linguine with Shrimp and Puttanesca Sauce

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    Source: www.tastebook.comReport recipe

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    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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