Shrimp, Tomato, and Basil Linguine with Warm Goat Cheese Rounds

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Most goat cheese is soft and creamy, and ideal for molding into patties and baking. Prepare the goat cheese rounds a day ahead and refrigerate to make this recipe extra easy.

Yield: 4 servings (serving size: about 2 cups pasta mixture and 1 goat cheese round)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 28%
  • Fat: 14.3g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.5g
  • Carbohydrate: 58.9g
  • Fiber: 4.1g
  • Cholesterol: 87mg
  • Iron: 4.8mg
  • Sodium: 562mg
  • Calcium: 148mg

Ingredients

  • 1 (1-ounce) slice white bread
  • 1 (4-ounce) package log-shaped goat cheese
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds)
  • 1/4 cup water
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon crushed red pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
  • 1/2 cup thinly sliced fresh basil
  • Basil sprigs (optional)

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
  5. 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.
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