Shrimp Linguine with Homemade Tomato Sauce

Shrimp Linguine with Homemade Tomato Sauce
Author: Chef JR Jacobson
Photograph: Xuan Huang
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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.