Friday, December 17, 2010

TGI Carb Night - Recipe: Linguine with Shrimp and Tarragon Sauce

Ah yes, Friday. The one night that I know that I plan to put carbs on the dinner plate. When I trained for my first marathon, this dish (which I saw in Cuisine at Home) appeared often on Friday nights before my long runs. I'm not a huge fan of shallots, so I cut back on those just a bit.

You'll need:
1 shallot, minced
a handful of tarragon leaves
1 pound shrimp (the original recipe calls for medium but small shrimp increase the amount of shrimp per bite; I also use cooked shrimp if I'm in a hurry)
1 28-oz can of whole tomatoes
crushed red pepper flakes (to taste)
salt (to taste)
linguine for serving
crumbled goat cheese
olive oil

Cook the pasta according to your tastes. Saute the shallots in oil until softened. Add the red pepper flakes, tomatoes (with their water), and tarragon and simmer for ten minutes. Season with salt. (If you're using raw shrimp, add and cook until pink.) Plate pasta, top with sauce and sprinkle with goat cheese.

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