Shrimp and Linguine

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Shrimp and Linguine
8-oz linguine or spaghetti
1 to 1 1/2 lb medium to large shrimp
3 cloves garlic, minced
1 tsp dried leaf basil
1 tbs. extra-virgin olive oil
1 tbs butter
2 to 3 tbs white wine or sherry, optional
14.5-oz can diced tomatoes
1/4 cup sliced green onions
1 cup frozen green peas
kosher salt and freshly ground black pepper, to taste
1 to 1 1/2 cups shredded mozzarella cheese
freshly grated Parmesan cheese, optional
Fill a large saucepan with about 2 qt of water. Add about 1 1/2 tsp of salt and place the pan over high heat.

Bring the water to a boil and add the pasta. Cook the pasta following the package directions for al dente pasta.
Peel and devein the shrimp. In a small bowl, toss shrimp with garlic and basil.

Refrigerate while linguine is cooking.
Cook linguine in boiling salted water following the package directions.
Spray a 1 1/2-qt baking dish with nonstick cooking spray. Spoon half the tomatoes into the baking dish. Top with linguine.
Heat oven to 350°.
In the same pot that prepared the linguine in or a skillet, melt butter with olive oil over medium heat.

Add sliced green onions. Cook for 1 min. Add shrimp mixture, peas, wine, salt and pepper and the remaining tomatoes.

Cook for 1 to 2 min.
Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.
Bake for 20 min.
Serve with freshly grated Parmesan cheese, if desired. Serves 4

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