Linguine with Shrimp in Tomato Cream Sauce

• 1/2 pounds Dry Linguine
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 pounds Fresh Shrimp, Deveined And Peeled With Tails Off
• 4 cloves Garlic, Minced
• 1 can (15 Oz. Can) Diced Tomatoes
• 1/4 cups Cream
• 18 teaspoons Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/4 teaspoons Red Pepper Flakes
• 4 whole Basil Leaves, Minced
• 1/2 cups Freshly Grated Parmesan Cheese, Divided

1. Cook the pasta in boiling salted water.
2. Drain and set aside, reserving about a half cup of the cooking water.
3. Heat a cast iron skillet to high heat, adding the oil once the pan is hot.
4. Quickly add the shrimp and cook for about fifteen to twenty seconds, just they start to become pink.
5. Immediately add the garlic and saute for about ten more seconds.
6. Add the diced tomatoes and heavy cream and stir everything together.
7. Add back the cooked pasta to the pan and add a little of the reserved cooking water to combat dryness.
8. Sprinkle with sea salt, pepper and red pepper flakes to taste.
9. Serve with basil and Parmesan cheese.

linguine, olive oil, fresh shrimp, garlic, tomatoes, cream, salt, freshly ground black pepper, red pepper, basil, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/linguine-with-shrimp-in-tomato-cream-sauce-6/ (may not work)