Cheryl’s Spontaneous Shrimp and Pasta Diablo

I came up with this recipe in the sixth month of the pandemic when I had nothing planned for dinner and couldn’t stand the thought of coming up with a grocery list, let alone going to the grocery store. I looked in the pantry, the freezer, and the refrigerator, and got a little inspiration. I figured if it bombed, we could always order a pizza. However, the result was so delicious that I even surprised myself, and this is now one of my go to recipes.

Ingredients:

8 oz large shrimp

6 ounces linguine

1 14.5 ounce can diced tomatoes

½ cup white wine

¼ TSP red pepper flakes

1 tablespoon olive oil

2 cloves crushed garlic

Directions:

Heat olive oil in large fry pan frying pan over medium heat. Add crushed garlic stirring constantly for two to three minutes. Add shrimp, cook for 3 minutes on each side until shrimp is no longer pink.

Add red pepper flakes and cook for 2 minutes while stirring to blend flavors. Add white wine, and diced tomatoes, cook on low for 10 minutes. Cover and set aside.

Cook the linguine according to directions. Toss with shrimp sauce and top with parmesan cheese. Yummy!