What's Cookin' - Shrimp Linguine

I can't begin to count how many times I have been asked for this recipe, but I have never given it out until now.  This is one of my mom's creations that she served while entertaining guests.  It is super healthy, light and perfect for summer.  I hope you enjoy it as much as my family does!  Bon Appetit :)

Shrimp Linguine
Recipe yields approximately 4-6 servings.  Cook time = 15-18 minutes.

Ingredients:
-  1 box Linguine pasta - for a healthy flare, choose a whole grain pasta.
-  5 Large Roma Tomatoes, diced
-  1 whole head of garlic, crushed or minced
-  1/2 cup Fresh basil - chopped
-  1/2 cup Fresh Italian Parsley, chopped (make sure it is the flat Italian Parsley and not the regular course parsley)
-  1-2 lbs of uncooked large shrimp, de-veined and peeled
-  1 cup of dry white wine (I use a cheap chardonnay)
-  1 Tbs olive oil
-  2 Tbs crushed red pepper flakes

Directions:
Bring a large stock pot of water to a boil.  Add 1 teaspoon of sea salt (or regular salt) to season the water.  Once boiling, add pasta and cook according to package directions.

In a large skillet (preferably stainless steel) warm the olive oil over medium heat.  At the same time that you add the pasta to the boiling water, you will also add the garlic, shrimp, and crushed red pepper flakes to the heated oil in the skillet.  Both the pasta and the shrimp should be cooking at the same time now.

Once the shrimp is pink on both sides, add the wine to the shrimp and increase the heat to medium high to bring the wine to a boil.  After 2-3 minutes, reduce the heat to low.

Your pasta should be close to being done.  Add the tomatoes, Basil, and Parsley to the skillet and simmer on a low heat setting.  Check the pasta and remove and drain once it is Al Dente.   Transfer pasta to a large, warmed pasta bowl.  Make sure pasta is drained well and is not dripping wet (this will ensure that the shrimp sauce sticks well to the pasta).  Add the shrimp mixture to the pasta, toss well, sprinkle with Parmesan cheese and serve hot.

A few good side dishes:
- A spring salad
- Grilled asparagus
- Steamed artichokes