Ingredients
1 lb. dried linguine
3 garlic cloves, minced
1 tbsp. olive oil
1 lb. medium shrimp, peeled and deveined
1 15 oz. can tomato puree
1 cup water
1/2 tsp. dried oregano
1/4 tsp. italian seasoning
1/8 tsp. nutmeg
1 cup heavy cream
2 tbsp. grated parmesan cheese
salt & pepper to taste
Preparation
Boil linguine according to package directions. Drain and set aside. In large saucepan, saute garlic in oil for 30 seconds. Add shrimp, saute until they just turn pink. Remove shrimp with slotted spoon and set aside. Add tomato puree, herbs and nutmeg to pan. Pour water into empty can, swirling can to remove additional puree, add to pan. Stir to combine and let come to slow simmer. Stir in heavy cream and let return to simmer. Add shrimp and any accumulated juices to pan and simmer for 5 additional minutes. Season with salt and pepper to taste. Toss with pasta and serve.
