Linguine Pasta with Shrimp and Tomatoes
Linguine Past From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of olive oil, shrimp, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert.
Instructions
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.
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.
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.