Shrimp and Linguine with Tomato Cream Sauce

Shrimp, raw, 3 oz
Canned Tomatoes, .5 cup
Garlic (1 clove), 1 serving
Fat free half and half, .25 cup
Basil, 2 tbsp
Pepper, red or cayenne, 2 tsp
Angel Hair 2 oz dry whole wheat pasta Heartland, 1 serving
Parmesan Cheese, grated, 3 tbsp
pinch of salt
pinch of pepper

Cook the pasta in boiling salted water. Drain and set aside, reserving about a half cup of the cooking water. Heat a skillet to high heat, adding the oil once the pan is hot. Quickly add the shrimp and cook for about fifteen to twenty seconds, just till the tails start to curl upwards. Immediately add the garlic and saute for about ten more seconds. Now, add the diced tomatoes and half and half and stir everything together. Add back the cooked pasta to the pan and add a little of the reserved cooking water to combat dryness. Sprinkle with sea salt, pepper and red pepper flakes to taste.
Serve with basil and Parmesan cheese.

Number of Servings: 1

Recipe submitted by SparkPeople user STEPH_KLEIN.