Linguine Pasta with Shrimp and Tomatoes recipe

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Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
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

Nutrition Info

520.3 calories
carbohydrate: 61.5 g
cholesterol: 125.2 mg
fat: 16.1 g
fiber: 4 g
protein: 26.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 230.6 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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