Shrimp Linguine with Homemade Tomato Sauce

Skip the delivery fee with this restaurant-quality meal.

Nutrition

Per serving: 549.38 calories, 42.79g protein, 14.36g fat, 64.13g carb, 7.88g dietary fiber, 3.33g saturated fat, 9.84g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Fluoride, Manganese, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Riboflavin, Vitamin B-6, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

12 ounces linguine pasta

8 Roma tomatoes, quartered

2 large red bell peppers, stemmed, seeded, and quartered

1 medium red onion, quartered

2 tablespoons olive oil, divided

1/2 tablespoon salt, divided

1 cup chicken stock

1 cup fresh basil, save a few pieces for garnish

1/2 teaspoon red pepper flakes

4 cloves garlic, minced

1 pound large shrimp, peeled and deveined

10 ounces baby spinach

2 ounces parmesan cheese, grated

preparation

step 1.

Preheat oven to 425°.

step 2.

In a large pot, over high heat, bring 4 quarts of water and 2 tablespoons of salt to a rolling boil. Add pasta, cook, stirring occasionally until al dente, about 8 to 10 minutes. Drain and rinse under cool water for 1 minute.

step 3.

In a large mixing bowl, combine tomatoes, red pepper, red onion, 1 tablespoon olive oil and 1 teaspoon salt tossing well to combine. Line a rimmed baking sheet pan with aluminum foil. Transfer tomato mixture to prepared pan; bake until evenly roasted and skins begin to peel back, 20 to 25 minutes, rotating half way through. Allow to cool for 5 minutes.

step 4.

Transfer tomato mixture to blender. Add chicken broth, basil and crushed red pepper. Blend on low until smooth.

step 5.

In a large cast-iron Dutch oven heat remaining tablespoon olive oil over medium heat. Add garlic; cook, stirring frequently for 30 seconds. Add shrimp and remaining 0.5 teaspoon salt. Cook, stirring frequently, until pink and firm, about 3 to 5 minutes.

step 6.

Return tomato mixture to Dutch oven and bring to a low boil. Add pasta and baby spinach; cook, stirring frequently until spinach is wilted, about 3 minutes.

step 7.

Garnish with grated parmesan and fresh torn basil.