Ingredients

• 1 bag extra jumbo shrimp

• 8 ounces linguine

• 2 Tbsp olive oil

• 2 Tbsp butter

• 2 tsp minced garlic

• 1 Tbsp all purpose flour

• 2/3 cup chicken broth

• 1 can (14.5 oz) fire roasted tomatoes, drained

• 3/4 cup heavy whipping cream

• 1/2 cup fresh grated parmesean

  Seasoning Blend

• 1 1/2 tsp smoked paprika

• 3/4 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp dried basil

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper

• Salt and pepper to taste

Directions

1. Bring a pot of water to a boil and prepare linguine according to package instructions.

2. Meanwhile, combine the seasonings and set aside 1 tsp of the mixture for the sauce.

3. Dry shrimp between 2 paper towels and then add to ziplock bag. Add in seasonings to the bag and shake well to coat all shrimp.

4. Over medium low heat Add 2 tbp olive olive and cook shrimp. You will know they are done when the ends turn opaque and are no longer translucent. Once fully cooked, set to the side.

5. In the same pan over medium heat. without cleaning it out, Add 2 Tbsp butter and melt. Add in 2 tsp minced garlic. Be sure not to let this burn as it will taste bitter.

6. Add in 1 Tbsp flour and mix until combined. Let cook a minute before whisking in the chicken broth. Stir well and add the tomatoes. Whisk in the cream and reserved seasoning. Let this mixture simmer and thicken a few minutes.

7. Once thickened, add the freshly grated parmesan cheese. Add the noodles, toss, and then add the shrimp.

8. Garnish with more cheese if desired and enjoy!