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Linguine Pasta with Shrimp and Tomatoes

Linguine Pasta with Shrimp and Tomatoes

By: Cindy in Pensacola

"When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used."

  • Prep Time:

    15 1
  •  

  • Cook Time:

    40 1
  •  

  • Ready In:

    55 1
 
 

Servings 6  | Original Recipe Yield: 6 servings

 
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups diced tomatoes
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 1 pinch salt and black pepper to taste
  • 1 - 16 oz. package linguine pasta
  • 1 lb. peeled and deveined medium shrimp
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons olive oil
 
Directions
  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 Mins. Add the tomatoes, and wine. Bring to a simmer and cook 30 Mins, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 Mins. Drain well in a colander set in the sink.
  3. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 Mins. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
 
Nutritional Information

Amount Per Serving calories = 520 cal|total fat = 16.1 g|saturated fat = 4.3 g|cholesterol = 125 mg|sodium = 295 mg|carbohydrates = 61.5 g|fiber = 4 g|protein = 26.6 g

 
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