This is one of my favorite dishes to make, not only is it cheap, it is also a hit with my family!
Ingredients:
1 Lb Frozen Shrimp
1 Lb Linguine
1/2 Cup Cherry Tomatoes
1/4 Bag of Frozen Peas
3 Cups Chicken Stock ( I use homemade stock, but you can substitute for canned chicken broth)
1/2 Tablespoon of Garlic Salt
1/2 Red Pepper Flakes
2 Tablespoons Butter
1/2 Lemon Juiced
First, bring a pot of water to a boil, once it’s boiled add the linguine and follow the package directions. I swear by doing this, when cooking any kind of pasta I always cook it less than 2 minutes instructed on the package (2 minutes less than Al Dente). For example, on the barilla linguine, I was only supposed to cook it for 9 minutes for Al Dente, but instead I shut the stove off after 7 minutes, and let the linguine sit in the pasta water for an additional 2 minutes before draining the pasta water. I have never had overly cooked pasta that was too smooshy, (another technical term ?) it is always perfection every time!
While the pasta is boiling, prep your tomatoes by slicing them in half, I find a serrated knife works best for cutting tomatoes, as you can see from my very professional steak knife!?
Next melt 2 Tablespoons of butter in a large sauté pan (always let the pan warm up first before you add any oils, this prevents food from sticking to the pan, it won’t happen with frozen shrimp, but it’s a good rule of thumb to follow) then cook the shrimp over very low heat, there is nothing I hate more than rubbery seafood! One great trick to know when the shrimp is ready is to go by this:
“C”-Cooked, when the shape of the shrimp is “C”, you’re all done!
“O”-Overcooked-When the shape of the shrimp is “O”, you have rubbery seafood!
Let the shrimp cook on VERY, VERY low heat than add the garlic salt and red pepper flakes, and continue to cook for about 1 minute. Before, you get the “C” on the shrimp, shut the stove off (it will continue to cook in a hot pan). 
After the stove is off, add the heavy cream, chicken stock, tomatoes, peas, and lemon juice and stir well.
When using fresh lemons make sure you roll the lemon back and forth before cutting it, it helps to release more of the juices. When squeezing the lemon juice into the pan, hold your palm underneath to collect all the seeds so it doesn’t wind up in the food.
After that, all you have to do is drain the linguine and add the pasta to the sauté pan.
You could always sauté with garlic first, but I didn’t have any garlic in the house and was being too lazy to go out! And you could also garnish with fresh parsley, but like I said before-I was being too damn lazy today just to go out for two ingredients! So there you have it, an awesome dinner that costs anywhere from $10.00 to $20.00 (depending on what you have in your pantry) to feed a family of 6, not too shabby!
Another picture of the final result!:
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As usual, if you guys have any questions or comments please feel free to comment in the box below and I will get back to you as soon as possible! Happy Cooking!
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