- 16 oz. linguini or spaghetti
- 1 Tbsp. olive oil
- 1 stick butter, divided
- 1/2 shallot, minced
- 4 cloves garlic, minced
- 2 plum tomatoes, diced
- 16 oz. 16/20 shrimp
- 1/2 cup unsalted seafood stock
- 1/3 cup Hood® Sour Cream
- 1/3 cup fresh parsley, chopped
- 3 basil leaves, cut into small pieces
- Zest of one lemon (optional)
- Parmesan cheese (optional)
Cook pasta according to package directions.
While pasta is cooking, add the olive oil and 4 tablespoons of butter (1/2 stick) to a large skillet over medium heat. Add the shallots and garlic and saute until light brown, about 3 to 5 minutes, stirring constantly.
Add diced tomatoes and shrimp, and sauté for about 3 minutes or until shrimp is just pink on both sides. Add the stock, remaining butter, sour cream, fresh parsley, and basil and stir to combine. Add the drained, hot pasta to the pan and combine with the stock mixture.
If desired, zest with lemon, sprinkle with Parmesan cheese, and serve.
Per serving: Calories: 730, Carbohydrate: 87 grams, Fat: 32 grams, Saturated fat: 18 grams, Protein: 21 grams, Cholesterol: 120 milligrams, Sodium: 458 milligrams, Calcium: 77 milligrams.