Creamy Tomato Shrimp Linguine

I made this pasta on saturday night. We always make it with linguine noodles but the recipe calls for rice. My mom got this recipe from a newspaper years ago, and we've been enjoying it ever since.

Ingredients

• 1 lb. package of large frozen uncooked shrimp, shelled and de-veined
• 2 cloves garlic
• 1 large tomato
• 1 tbsp. butter
  
• a splash of white wine(can also use water)
• A large pinch of dried basil, or three or four leaves of chopped fresh basil
• 1 jar Tomato Alfredo Sauce
• Salt and Pepper
• Linguine noodles

Directions

      Start boiling water for noodles.

      Heat butter in a large frying pan. Chop Garlic and tomato and simmer over medium-low heat for about 5 minutes. Make sure garlic doesn't burn or it will become bitter. 

      Add a splash of wine and stir until any brown sediment is loosened from the pan. Add the dried basil if using it, and cook a few minutes more. Add the Alfredo sauce.

      Start cooking noodles according to package. 

      When sauce is bubbling, add the shrimp. Stir to coat shrimp with sauce, simmer for about 10 minutes, stirring every few minutes to turn shrimp over, until all the shrimp are pink and cooked through. 

      When shrimp is done, turn off heat and season with salt and pepper. If using fresh basil, add it now. Mix with linguine noodles and serve.