Shrimp Linguini Pomodoro with Publix

Components:

1 (1 lb) bundle frozen wild caught shrimp

4 teaspoons kosher salt, divided

2 lb contemporary tomatoes (equivalent to heirloom, Campari, or plum)

1 (3 oz) bundle shallots

8 cloves garlic

1/2 cup Italian parsley

1 oz freshly grated imported Parmesan cheese

1 cup panko breadcrumbs

1/2 teaspoon garlic powder

6 tablespoons extra-virgin olive oil, divided

1/4 teaspoon dried oregano

1/4 teaspoon crushed pink pepper

1 cup dry white wine

16 oz linguini pasta

4 tablespoons unsalted butter

1/4 cup contemporary basil

Steps:

1. Thaw shrimp. Convey water to boil for pasta; stir in 1 tablespoon salt. Rating 1-inch crosshatch on backside of tomatoes. Add tomatoes to boiling water and cook dinner 1 minute till skins loosen; switch tomatoes to ice tub (reserve saucepot for pasta).

2. Coarsely chop shallots, garlic, and parsley; grate cheese (about 1 cup). Peel tomatoes and crush by hand into giant bowl; put aside. Mix in small saucepot: breadcrumbs, garlic powder, and three tablespoons oil till blended; cook dinner 5–7 minutes over medium, stirring sometimes, till toasted and golden brown; take away pot from warmth and put aside.

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3. Warmth giant saucepot on medium 2–3 minutes. Add remaining 3 tablespoons oil, shallots, garlic, oregano, and crushed pink pepper; stir to mix. Prepare dinner 7–9 minutes, stirring sometimes, till shallots soften. Add wine and convey to a boil. Prepare dinner 3–5 minutes till liquid has been decreased by one-half, then stir in tomatoes and remaining 1 teaspoon salt. Convey to a simmer and cook dinner 12–quarter-hour till liquid has decreased once more by one-half and sauce is thickened.

4. Convey saucepot of water again to a boil on excessive. Add pasta and cook dinner 10–11 minutes till al dente. Peel and devein shrimp, then take away tails (wash arms). Drain pasta, reserving 1/2 cup pasta cooking water. Stir shrimp into tomato sauce and cook dinner 1–2 minutes till opaque.

5. Add to sauce: cooked pasta, reserved 1/2 cup pasta water, and butter; stir to mix, then carry to a simmer. Prepare dinner 1–2 minutes till sauce thickens and pasta is nicely coated. Hand tear basil into pot, stir in parsley and 1/2 cup cheese. Divide pasta between serving bowls and high with remaining 1/2 cup cheese and breadcrumbs; serve.