Once I had a computer, I was determined to never lose another recipe and carefully typed all of them into folders. But I hadn’t counted on a home computer, a work computer and flash drives. Despite my best efforts to centralize my file keeping, I still managed to lose track of recipes.
The latest recipe to “disappear” on me was this one. When I went to make it a year ago, I discovered that I couldn’t locate it. I hastily did some Googling and came up with an acceptable substitute which turned out to be rather good.
Last week, I came across it on my office computer. I transferred it to my flash drive AND printed it out. No way that I was going to lose it again.
Shrimp was on sale this week so it was a good time to try this version. I was also eager to use surimi, something I had never tried. The package left me a little confused. It said “imitation crab meat” and underneath that “wild caught”. How do you catch a fake crab?
My only criticism of this recipe is that either I should chop my onions into smaller pieces or they should be sautéed longer than 8 minutes. They weren’t cooked enough. I used the entire 2 pound package of shrimp which was too much. But I love shrimp and I’ve never come across any recipes that call for ¾ pound of shrimp. The surimi was difficult to shred. I have to work on that.
Other than that, it was absolutely delicious.
Verdict: Yum!! This one’s a keeper!!
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, sliced
1 can (28 ounces) whole tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon salt
¾ teaspoon red-pepper flakes
1 pound dried linguine
1 ¼ pounds cleaned medium-size shrimp
½ pound surimi (imitation crab), shredded
¼ cup fresh basil, in strips
Heat oil in large skillet over medium heat. Add onion and garlic; sauté 8 minutes or until softened, without letting garlic brown.
Add tomatoes, tomato sauce, salt and pepper flakes. Bring to a simmer, breaking up tomato with wooden spoon; cook over medium heat 10 minutes.
While sauce is simmering, cook linguine following package directions. Drain.
Stir shrimp into sauce; cook 3 to 4 minutes or until shrimp is cooked through.
Stir in surimi; heat through, about 1 minute.
Toss linguine with shrimp sauce. Garnish with basil.
Recycle: tomato cans
Compost: onion skins, garlic skins