Shrimp, Tomato, and Basil Linguine with Warm Goat Cheese Rounds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Most goat cheese is soft and creamy, and ideal for molding into patties and baking. Prepare the goat cheese rounds a day ahead and refrigerate to make this recipe extra easy. Ingredients:
1 (1-ounce) slice white bread |
1 (4-ounce) package log-shaped goat cheese |
1 tablespoon olive oil |
1 cup coarsely chopped onion |
2 garlic cloves, minced |
2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds) |
1/4 cup water |
1 1/2 teaspoons sugar |
3/4 teaspoon crushed red pepper |
1/2 pound medium shrimp, peeled and deveined |
1/2 teaspoon salt |
6 cups hot cooked linguine (about 12 ounces uncooked pasta) |
1/2 cup thinly sliced fresh basil |
basil sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
4. Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
5. Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.
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