Linguini with Shrimp & Tomatoes

This comes together in a snap with fresh tomatoes and frozen peeled, de-veined, tail-off shrimp.

I made this dish using the same basic sauce in the Kitchen Tapestry recipes for The OMG Omelet. This was quick and easy to prepare, and a good use for packages of frozen, peeled and de-veined shrimp we keep on hand in the freezer, just for recipes like this. While you can use canned petite diced tomatoes in a pinch, I think it’s better with fresh, ripe globe or Roma tomatoes.

Linguini with Shrimp & Tomatoes

Print

With ImageWithout Image

Yield: 2-4

Author: Major Walloughby

This comes together in a snap with fresh tomatoes and frozen peeled, de-veined, tail-off shrimp.

Ingredients

• 3 tsp garlic, minced
• 2 green onions, chopped
• 4 cups fresh tomatoes, diced (or use two 14.5-oz cans petite diced tomatoes like, Hunt's)
• 1 cup dry white wine
• 1 lb dried linguine pasta
• 1 pound raw peeled and de-veined medium shrimp
• 1 tsp Creole seasoning (like, Tony Chachere's Original Creole Seasoning)
• pinch dried red pepper flakes or dash of Tabasco sauce
• 2 tbsp butter
• 6 tbsp olive oil
• juice of one fresh lemon (about 4 tbsp)
• fine sea salt to taste
• grinds freshly cracked black pepper to taste
• Parmesan cheese for garnish (like, Kraft)
• chiffonade of fresh basil for garnish

Instructions

1. Heat half the olive oil in a large saucepan over medium heat.
2. Add the onions and sauté until they start to collapse and caramelize, 3-5 minutes.
3. Add the garlic ans sauté a minute more.
4. Add the tomatoes, and sauté until they begin to collapse, about 10 minutes.
5. Add the white wine. Bring to a simmer and cook about 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce about the consistency of a salsa, stir in the butter and season with salt, black pepper and the red pepper flakes or Tabasco.
6. While the tomato mixture is simmering and reducing, bring a large pot of salted hot water to boil, stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until it has cooked through but is still firm to the bite, i.e., al dente, about 11-13 minutes. Drain well.
7. Season the shrimp with the Creole seasoning, salt, and pepper. Heat the remaining 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.
8. When the shrimp are almost done, pour in the lemon juice and allow to sizzle,
9. Place your linguine into a large mixing bowl. If it's sticking a little because your pasta finished cooking before your tomato mixture was ready, drizzle a little olive oil on it and toss. Then, toss in the shrimp and the tomato mixture, and toss well until all linguine is coated.
10. Serve in big pasta bowls with a chiffonade of fresh basil and grated Parmesan cheese on top.

Notes

• Frozen shrimp thaw very quickly in a colander under cold running water, turning and tossing the shrimp frequently to get its cold water shower.
• Do this about 30 minutes prior to cooking, then wrap the shrimp in paper towels and put in the refrigerator to dry out before using.

https://www.kitchen-tapestry.com/italian-pasta/linguine-shrimp-tomatoes

Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved

Italian, Pasta, Linguini, Shrimp, Seafood, Linguini with Shrimp & Tomatoes

Italian & Pasta, Seafood & Fish

Italian, Seafood