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

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.