Shrimp, Tomato, And Basil Linguine With Warm Goat Cheese Rounds

• 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)

1. Preheat oven to 400u0b0.
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 400u0b0 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; saute 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 400u0b0 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.

white bread, goat cheese, olive oil, onion, garlic, tomatoes, water, sugar, red pepper, shrimp, salt, hot cooked linguine, fresh basil, basil

Taken from www.myrecipes.com/recipe/shrimp-tomato-basil-linguine-with-warm-goat-cheese-rounds (may not work)