Shrimp with Red Sauce

This is one of those things that is always great at an Italian Ristorante, or sometimes your local pizza place, but it is so simple to do it at home.

I think I enjoy the sauce with some bread even more than with linguine, but, either way, a great dish.

I omitted the crushed red pepper because Lea does not like the heat, but a little crushed red pepper is nice in this dish.

2 tablespoons olive oil

2 table spoons crushed / chopped garlic

6 fresh basil leaves torn

2 bay leaves

1 teaspoon oregano

1 tablespoon chopped flat leaf parsley

1 pound of large or jumbo shrimp cleaned and deveined

¼ cup of dry white wine

½ cup clam juice

10 oz of canned plum tomatoes – or you can use the whole 28 oz can if you like

Salt and pepper to taste.

Serve over Linguine

Heat the olive oil in a wok or stock pot that has a lid

Add the garlic and sauté for a few minutes, until it softens a bit and releases its aroma, but don’t brown it.

Add the herbs and sauté for an additional 30 seconds.

add the wine simmer for a few minutes then add the clam juice.

Cook for about a minute more and then add the tomatoes. Break the tomatoes with a spoon and simmer covered for about 10 minutes.

Season with a little salt and pepper at the end, if it is needed at all.

5 minutes before you intend to eat, add the shrimp. When the shrimp are cooked through, serve over linguine.

Kiss yourself for making deliciousness

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