Description
This creamy Italian comfort food dinner is the best of both worlds! Combining an Alfredo sauce base + tomato sauce and parmesan cheese, you’ll end up with a creamy and delicious sauce that is perfect for smothering your pasta and shrimp. Don’t forget the garlic bread and wine!
Ingredients
8 ounces linguini
24-36 large shrimp (or 1 bag frozen)
3 cloves fresh garlic, minced
4 Tablespoons butter
2 Tablespoons flour
1/2 cup half and half
1 cup milk
8 ounces tomato sauce
1/4 cup grated parmesan cheese
1/2 – 1 tsp salt
pepper to taste
1/2 cup breadcrumbs
1 tablespoon butter (melted)
Additional parmesan cheese to taste for topping
Instructions
Cook linguini pasta according to package directions.
In a large skillet over medium heat melt butter and add garlic. Cook until soft and fragrant.
Add shrimp. If shrimp is frozen be sure to defrost shrimp before adding or your sauce will be watery.
Cook shrimp 2 minutes on each side or until shrimp has an internal temperature of 145 degrees. Season shrimp with salt and pepper.
Remove cooked shrimp from pan, add flour and whisk to create a roux.
Slowly whisk in half and half, milk, tomato sauce, parmesan cheese, salt, and pepper. Whisk until sauce is smooth and creamy.
In a small bowl mix 1/2 cup breadcrumbs with 1 Tablespoon melted butter. Add shrimp and cooked linguini back to sauce, top with breadcrumb mixture and additional parmesan cheese to taste. Place under broiler for 5-7 minutes or until breadcrumbs are crispy and parmesan cheese is melted.