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1
Bring a large saucepan of salted water to a boil and add the linguine.
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2
Cook over medium-high heat, stirring occasionally, for 12 to 15 minutes, until al dente.
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3
Drain the linguine in a colander and keep warm.
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4
Meanwhile, peel the garlic and finely chop.
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5
Coat a large saute pan with cooking spray and place over medium-high heat.
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6
Add the shrimp and cook for 2 to 3 minutes on each side until just cooked.
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7
(They will turn pink and curl up when they are done.
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8
Do not overcook or the shrimp will become tough and chewy.)
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9
Remove the shrimp from the pan and add the garlic, crushed red pepper, tomatoes, and Italian seasoning.
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10
Cook for 10 minutes, or until it begins to thicken.
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11
Season with salt and pepper.
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12
Stir in the shrimp and serve over the linguine.
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13
Shrimp sizes and prices are determined by the number of shrimp per pound.
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14
They are usually packaged as 11/20, 21/30, 31/40, 41/50, or 51/60 sizes.
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15
That means that the 11/20 will have 11 to 20 shrimp per pound.
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16
The larger shrimp are impressive, but at about $20 per pound, the price is prohibitive.
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17
So unless you are really trying to impress someone, the smaller 41/50 or 51/60 shrimp are a much better buy, often going on sale for $4 to $5 per pound.
