1
to 1 1/2 pounds medium to large shrimp
3
cloves garlic, minced
1
tsp. dried crushed basil
1
tbsp. olive oil
1
tbsp. butter
2
to 3 tablespoons white wine or sherry, optional
1
can diced tomatoes with juice
1/4
cup sliced green onions
1
cup frozen green peas
salt
and pepper to taste
6
to 8 ounces linguine, cooked and drained
1
to 1 1/2 cups shredded mozzarella cheese
freshly
grated Parmesan cheese, optional
Peel
and devein shrimp. In a small bowl, toss shrimp with garlic and basil.
Refrigerate while linguine is cooking. Cook linguine according to package
directions. Spray a 1 1/2 quart baking dish with cooking spray.
Spoon
half the tomatoes into the baking dish; top with linguine. In the same pot you
cooked the linguine in or a skillet, melt butter with olive oil over medium
heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas,
wine, salt and pepper and the remainder of the tomatoes; cook for 1 to 2
minutes. Pour shrimp and tomato mixture over linguine then top with cheese.
Bake at 350 for 20 to 25 minutes.
Serve
with freshly grated Parmesan cheese.