Shrimp Linguine in a Spicy Cream Sauce

This is a modification from a traditional shrimp diablo.  It has a healthy kick to it which is enhanced by the use of Thai spicy pasta that I had bought at the farmers market a month or so ago.  Moe has turned out to be a very tough critic which I find funny because before we met he was living off mac and cheese and canned ravioli.  The first ten was a chicken Parmesan recipe that I made for him the night before his boards.  The second is this recipe.  Enjoy!

Shrimp Linguine in a Spicy Cream Sauce
Source:  Miss J Original
Serves:  4 servings

1 lb of linguine (spicy Thai if available)
1/2 cup of heavy whipping cream
3 garlic cloves, minced
2 shallots, minced
20 jump shrimp - thawed, deveined, and tails removed
1/2 tsp of cayenne pepper (more if you want it extra spicy like we do)
1/2 can of diced tomatoes
2 tablespoons of butter

Cook pasta al dente according to directions.  Strain and run cold water over pasta to prevent further cooking.  Set aside.  Prepare and brine shrimp (see directions below).

Chop shallots finely. 

In a skillet, heat up butter over medium heat.  Add onions and garlic to the pan and saute until onions are translucent.  Be careful not to burn garlic as it is easily done.  Add shrimp and cook until each side is lightly browned and shrimp is pink. Remove shrimp from the pan and set aside.  In the remaining pan juice, add whipping cream, tomatoes, cayenne pepper, and salt and pepper to taste.  Stir while mixture thickens.  If necessary, add thickening agent (water mixed with flour).  Once sauce has reached desired thickness, add linguine and shrimp and lightly toss.  Serve immediately with freshly grated Parmesan on top. 

Notes:  I was limited on vegetables in my fridge, but I would consider adding sweet peppers and or/corn to this recipe next time.

Directions for brining shrimp: Dissolve 3 tablespoons of salt in about 1 gallon of cold water. Soak for 20-30 minutes if peeled shrimp and 40-50 minutes for unpeeled shrimp. Remove shrimp and rinse with cold water. Pack with ice until ready to use

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J