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Featured Recipe

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 Mins

 Cook Time:

40 Mins

 Ready In:

55 Mins
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 ounce) package linguine pasta

1 pound 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 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, 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 minutes. 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 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
Nutritional Information
Amount Per Serving   Calories: 520 | Total Fat: 16.1 g | Cholesterol: 125 mg
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