Instructions

• Bring a large pot of salted water to a boil and cook 10 ounces linguine according to package instructions until al dente. Drain and set the pasta aside while you make the sauce.
• Heat 2 tablespoons butter (or olive oil) in a large skillet over medium heat.
• Add 1 medium diced yellow onion and cook, stirring occasionally, until the onion is translucent, about 3–5 minutes.
• Add 6 cloves minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Sprinkle 2 teaspoons dried basil, 1/2 teaspoon of the 1 teaspoon salt, and 1/2 teaspoon of the 1 teaspoon ground black pepper over the skillet. Add 1 pound raw jumbo shrimp (peeled and deveined) and sauté: cook about 2 minutes on the first side, then flip and cook about 1 more minute, until the shrimp are mostly opaque.
• Add 3 cups passata (or marinara sauce), 1/2 crushed chicken bouillon cube (or 1 teaspoon stock powder), 2 tablespoons fresh parsley, and a pinch of granulated sugar. Add the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon ground black pepper. Stir to combine and let the sauce heat through for about 1 minute.
• Pour in 2/3 cup milk (or half and half or heavy cream), stir, and continue cooking for about 1 minute more, or until the shrimp are fully cooked through and the sauce is hot and slightly thickened.
• Add the cooked and drained linguine to the skillet and toss gently until the pasta is fully coated with the creamy tomato garlic butter shrimp sauce.
• Serve immediately, topping each portion with a handful of grated Parmesan cheese and a pinch of fresh parsley. Adjust seasoning with additional salt or pepper if desired.