Shrimp Linguini

1 pound shrimp, unpeeled
3 bay leaves
1/2 teaspoon ground thyme
1 cup water
1 tablespoon oil
2 red bell peppers, chopped
One 15-ounce can tomato sauce
1/2 cup fresh parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon garlic, minced
1/2 cup green onions, chopped Salt, pepper and dried pepper flakes, to taste

Peel shrimp, set aside. Place shrimp shells in a skillet and add bay leaves, thyme and 1 cup water to make a stock. Bring to a boil and simmer for 10 minutes. Strain into bowl pressing shells to extract all liquid. Save liquid and discard shells.

Heat oil in skillet. Add bell peppers and saute until soft. Place peppers in blender. Add tomato sauce, parsley, salt, basil, oregano, red pepper flakes, garlic and reserved liquid. Pour tomato sauce mixture into skillet; add green onions and shrimp. Cook until shrimp turns pink. Serve over linguini.

Serves 4.

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Cajun Country -- New Iberia, Louisiana