By Larry Levine –

Whoever invented pasta, shrimp and tomatoes must have had a 9 to 5 job. Give me a nice fresh tomato, some jumbo shrimp and a pantry well stocked with pastas and other basics and I can walk in the door and have you sitting down to eat in a flash. For the last couple of years I’ve been using whole wheat pastas in place of durum wheat semolina. I tried the whole wheat because it’s healthier. First time I was surprised at how flavorful it is. Now, it’s a staple at our house.

¼ lb linguini
1 Tblsp extra virgin olive oil
2 large garlic cloves, finely chopped
3 Tblsp shallots, finely chopped
2 large tomatoes, coarsely chopped
1 heaping tsp dried basil, crushed
¼ tsp red pepper flakes (or to taste)
¼ lb small shrimp, shelled and deveined
2 scallions, chopped
Salt and freshly ground pepper to taste

In a large pot of boiling water, cook linguine according to package directions. Drain. Meanwhile, in a heavy skillet, heat oil over high heat. Add garlic and shallots and sauté about 30 seconds, stirring constantly. Add tomatoes, basil and red pepper flakes. Cook for about one minute, stirring constantly. Add shrimp and cook, stirring, until shrimp are pink and cooked through. Sprinkle with scallions and season with salt and pepper to taste. Spoon over hot linguine.

Serve with garlic bread.

Makes 2 servings.

NOTE: You may sprinkle some grated Romano or Parmesan cheese on the pasta if you wish. But, remember, real Italians don’t put cheese on fish.

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