Make Your Weeknight Dinner Easy!
A dish bursting with bold flavors of Roasted Garlic.
INGREDIENTS
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16 ounces linguini
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One medium yellow onion diced
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Two tablespoons Botticelli Cooking Extra Virgin Olive oil
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Six garlic cloves, minced
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One pound raw jumbo shrimp, peeled and deveined
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Two teaspoons dried basil
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One teaspoon salt, divided
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One 24-ounce jar of Botticelli Roasted Garlic sauce
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Half a chicken bouillon cube, crushed ( or one teaspoon stock powder)
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Two tablespoons fresh chopped parsley
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One Teaspoon freshly ground black pepper, divided pinch of granulated sugar
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2/3 cup of milk
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Grated parmesan cheese to serve
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Extra fresh chopped parsley, to serve
PREPARATION
Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
Heat the Botticelli Cooking Extra Virgin Olive Oil in a large skillet or pan over medium heat.
Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 second), then add in the shrimp with the basil and ½ teaspoon salt.
Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper, sugar, and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.