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

Ingredients

• 6 cups linguine hot cooked uncooked ( 12 ounces pasta)
• 0.8 teaspoon crushed red pepper red crushed
• 0.5 cup basil fresh thinly sliced
• 2  garlic cloves minced
• 4 ounce goat cheese log-shaped
• 1 tablespoon olive oil 
• 1 cup onion coarsely chopped
• 1.5 pounds plum tomatoes peeled seeded chopped
• 0.5 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 1.5 teaspoons sugar 
• 0.3 cup water 
• 1 ounce sandwich bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup.
3. Sprinkle breadcrumbs on a baking sheet; bake at 400 for 2 1/2 minutes or until golden brown.
4. 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.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onion and garlic; saut 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally.
7. Add shrimp and salt; cook 4 minutes or until shrimp are done.
8. Remove from heat. Cover; keep warm.
9. Bake cheese rounds at 400 for 10 minutes or until soft but still holding their shape.
10. 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.
11. Garnish with basil sprigs, if desired.