linguine pasta with shrimp and tomatoes

linguine pasta with shrimp and tomatoes
  • 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


  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.

04/06/2017
linguine pasta with shrimp and tomatoes, Shrimp recipe PT10M PT2H 6 435 calories

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