Shrimp Scampi Linguine

   Anytime my husband and I visit the beach, we get a serious craving for seafood. Must be something about the salty air.  A new specialty meat and seafood market just opened near us and I was thrilled that we wouldn't have to buy seafood from the grocery store any longer! Not that there is anything wrong with grocery store seafood, I just like that hot off the boat taste. A fun outing for my husband and I is to visit markets and food stores, so naturally we heard about this new place and went in. I wanted to try these white shrimp for a simple scampi. It's a relatively easy recipe and is really fresh! If your shrimp is already peeled and ready it should only take about 30 minutes to make from start to finish. Hope you and yours enjoy it! 
    Over on my Instagram account (@RosemaryandGrace)  I'll show you how to peel and de-vein the shrimp. 

Ingredients:

-About 24 raw white shrimp, peeled and de-veined 

-12 oz linguine pasta 

-1 14.5 oz can of finely diced tomatoes. (I used the Tuttorosso white wine marinated ones, but if you cant't find it just throw in a splash of white wine when you add the tomatoes in the pan, or leave it out. It's your castle.)

- 4-6 cloves of finely chopped garlic (again you choose how garlic-y you want it) 

-1/2 stick of butter (4 T)

-1/4 cup reserved pasta water 

-1 tsp sea salt

-1/2 tsp red pepper flakes

-A couple Tablespoons of Parmesan cheese for sprinkling after finished cooking.

*Optional - Some diced fresh Italian herbs if you have them on hand. Here I used a few basil leaves, some chopped rosemary, and a little parsley. You can use dried too, just use less. 

Directions:

     ~Start by setting up a pot of water, on the stove, to cook the linguine noodles, and just follow the pasta directions on the box.

1. While the water is heating up for the pasta, get out a frying/saute pan for the tomatoes and shrimp. Set pan on medium heat.
2. Add 4 T butter to the pan while it's heating up. 
3. Add in red pepper flakes and garlic to the pan.
4. Only cook the garlic in the butter for 2 minutes maximum shoot for 1 minute. Don't burn the garlic or it'll be bitter. 
5. Add in the can of tomatoes (and possibly the splash of white wine if needed). Mix everything together. 
6. Add in the salt and fresh herbs. 
7. Allow the tomatoes to cook down into the garlic and butter for about 5 minutes. Stir occasionally. 
8. Draw about 1/4 cup of pasta water from your pasta pot and add into the tomato sauce pan. Stir together. 
9. Add in the shrimp into the garlic tomato sauce and cook for about 1 minute on each side. 
10. Using a pasta spoon, transfer the cooked linguine to the tomato sauce and shrimp. Toss everything together and turn off the heat.
11. Sprinkle with cheese and serve. 

*Serves 4