Shelly's Recipe

SHRIMP AND LINGUINE BAKE

Category: Pasta - Baked

1 to 1 1/2 lbs medium to large shrimp
3 cloves garlic, minced
1 tsp dried crushed basil
1 tbsp. olive oil
1 tbsp. butter
2 to 3 tbsp white wine or sherry, optional
1 can diced tomatoes with juice
1/4 cup sliced green onions
1 cup frozen green peas
Salt and pepper to taste
6 to 8 oz linguine, cooked and drained
1 to 1 1/2 cups shredded mozzarella cheese
Freshly grated Parmesan cheese, optional

Peel and devein shrimp. In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking. Cook linguine according to package. Spray a 1 1/2 quart baking dish with cooking spray. Spoon half the tomatoes into the baking dish; top with linguine.

In the same pot you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remainder of the tomatoes; cook for 1 to 2 minutes. Pour shrimp and tomato mixture over linguine then top with cheese. Bake at 350 for 20 to 25 minutes. Serve with freshly grated Parmesan cheese. Serves 4.