Linguine with Shrimp and Tomato Sauce

On a Sunday night after a long day's homeworking and a feeble attempt to go to the gym (the first of the semester), dinner is both the first thing on your mind (because you're starving) and the last (because you're far too exhausted to even think of cooking). Definitely time to mooch off a friend and beg for pre-made diner food.

Or not. 7:01pm. Diner Closed.

After digging through the freezer for a couple minutes, I came across some frozen shrimp hiding behind our beloved emergency burritos. Hand-me-downs from when my sister had this apartment, there were only about ten left. I decided to use them to augment what would typically be a plain old linguine with tomato sauce dish.

Cooking the shrimp was simple--a quick defrost and then in boiling water for a mere minute or two. But, simple as it seems, adding this little bit of seafood to a jar of tomato sauce really adds a flavor and protein punch that is much needed on a Sunday night. This dish is so straightforward but just special enough to make you feel like you've accomplished something in the kitchen.

Pots: 2

Burners: 2

Knives: 0

Splashes of tomato sauce on the wall: lots.

Consider House Rule #2: "Always make an extra 1/2 lb of pasta for it will most definitely be eaten." Thus, this recipe is for 1lb of Linguine.

Frozen shrimp (still in shells)

Jar of Tomato and Basil Sauce

Some pesto, if you have it

Place frozen shrimp in a bowl and slowly run cold water over them, stirring occasionally until they are completely defrosted.

Meanwhile, boil one large pot of salted water (for the pasta) and a small saucepan of lightly salted water (for the shrimp).

When the water is boiling, add the linguine to the large pot (cook 9-10 minutes). Add the shrimp to the small pot of boiling water. When the water comes back to a boil, the shrimp should be just cooked. They are cooked with they turn pink and their tails curl in. Once cooked, immediately drain into a colander and run cold water over them to cool.

Rinse out the small pot and add approximately 2 cups of your tomato sauce of choice. Bring to a slow boil, stirring occasionally. If you have it, add about a tablespoon of pesto (I keep a bag of frozen homemade pesto in the freezer at all times. Thanks Mom!)

While your linguine continues cooking and your sauce is heating up, peel the shells off your shrimp.

When the pasta is done, drain it thoroughly (but do not rinse), put it back in the pot, and coat with olive oil (to stop sticking).

Add your shrimp to your sauce and simmer about a minute, stirring constantly.

Pour the sauce and shrimp over the linguine, stir, and cover for about 5 minutes to let the pasta absorb the sauce.

Enjoy a bowl, warm with Parmesan cheese. Make sure you dig around and find shrimp for each serving!