• ¾ lb. hot, cooked linguine
• 1 small onion, chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 16 large shrimp, cleaned but not cooked
• 4 oil packed dried tomatoes, drained and roughly chopped
• ¼ teaspoon red pepper flakes
• ¼ teaspoon cracked black pepper
• ¼ teaspoon smoked paprika
• 1 cup heavy cream
• ½ cup grated parmesan cheese

Method

Heat butter and oil in large skillet and saute onion until tender. Add shrimp, and stir until shrimp are pink. Remove shrimp and set aside. Add chopped tomatoes, red pepper flakes, black pepper and paprika to skillet. Heat for one minute. Slowly stir in cream and half of cheese. Cook just until bubbles start to form at sides then add shrimp. Cook and stir until heated through. Combine with cooked linguine and serve with remaining cheese.

Serves 4

Contributor: Diane Nemitz

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