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Shrimp Linguine Marinara



Bring a large saucepan of salted water to a boil and add the linguine.
Cook over medium-high heat, stirring occasionally, for 12 to 15 minutes, until al dente.
Drain the linguine in a colander and keep warm.
Meanwhile, peel the garlic and finely chop.
Coat a large saute pan with cooking spray and place over medium-high heat.
Add the shrimp and cook for 2 to 3 minutes on each side until just cooked.
(They will turn pink and curl up when they are done.
Do not overcook or the shrimp will become tough and chewy.
) Remove the shrimp from the pan and add the garlic, crushed red pepper, tomatoes, and Italian seasoning.
Cook for 10 minutes, or until it begins to thicken.
Season with salt and pepper.
Stir in the shrimp and serve over the linguine.
Shrimp sizes and prices are determined by the number of shrimp per pound.
They are usually packaged as 11/20, 21/30, 31/40, 41/50, or 51/60 sizes.
That means that the 11/20 will have 11 to 20 shrimp per pound.
The larger shrimp are impressive, but at about $20 per pound, the price is prohibitive.
So unless you are really trying to impress someone, the smaller 41/50 or 51/60 shrimp are a much better buy, often going on sale for $4 to $5 per pound.