6 cups hot cooked linguine (about 12 ounces uncooked pasta)
1/2 cup thinly sliced fresh basil
Basil sprigs (optional)
How to Make It
Preheat oven to 400°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.
This is so yummy! Coated the goat cheese with breadcrumbs. Used a can of chopped plum tomatoes the second time I made this and it tasted just as good. Need to use all of the fresh basil the recipe says- it wasn't as good when I used less. Made this dish for a potluck and just crumbled the goat cheese throughout. Definitely will go into our dinner rotation!
Loved it. Like others I used white wine instead of water (skipped the sugar). Also skipped the breading/baking the goat cheese, and just crumbled on top (what can I say, it was a wednesday night and I was feeling lazy...). Still awesome. The goat cheese round is more for presentation than anything else. Super fast, will be a new regular for sure.
Yum, yum, yum!!! This was awesome! Made with Chardonnay instead of water, canned diced tomatoes and my goat cheese was garlic and herb flavored, but otherwise followed exactly. It presents BEAUTIFULLY so would certainly make for quests. Tasted delicious with a glass Chardonnay. Can't wait to make again.
I found it easy and extremely good. I did not make the breadcrust. I used a commercial Italian bread crumb coating for the goat cheese. It worked excellently. Be sure to use the chopped fresh basil. I felt there was too much Linguine. I didn't measure it by the cup though, just addeded it until I thought there might be almost too much. then quit. I also used a 14 1/2oz can of diced Tomatoes rather than get fresh and chop. Maybe that's why it was so easy? Will cook this often.
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