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Shrimp Linguini (Linguine)
1 ½ LbsFresh Shrimp, in their shells (heads cut off) 
4-8Garlic Cloves, peeled
8 OzsSun-dried Tomatoes packed in oil, drained and sliced
2 CupsChicken Broth
1 Lb.Linguini
1 BunchFresh Basil Leaf, julienne-sliced
1 TbspOlive Oil
1 ¼ TbspsAunt Cora's Soulful Seasoning
  1. Heat chicken broth in saucepan." + "
  2. Remove shells and let soak in hot chicken broth." + "
  3. Clean and de-vein shrimp." + "
  4. Thinly slice garlic. (Increase garlic for more flavor)." + "
  5. Cook linguini making sure the texture is al dente—slightly chewy to the bite—drain and set aside. (Don't overcook!)" + "
  6. In a large skillet, heat the olive oil on high heat and sauté garlic cloves until they begin to brown slightly." + "
  7. Add fresh shrimp and cook until just beginning to turn pink. Add Aunt Cora's Soulful Seasoning to flavor shrimp." + "
  8. Reduce heat to medium. Add sun-dried tomatoes and continue to cook for another minute." + "
  9. Add linguini. Mix linguini into the garlic, shrimp and sun-dried tomato mixture until linguini is coated entirely with mixture. Add Aunt Cora's Soulful Seasoning to taste." + "
  10. Strain chicken broth to remove shells and slowly add some to the linguini and shrimp to remove any browned stuff stuck to the bottom of the pan." + "
  11. Remove the pan from the heat and let the dish stand for a few minutes to blend the flavors." + "
  12. Sprinkle basil over top of dish before serving.
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