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.
Ingredients
- olive oil: 2 Tbsp
- garlic: 3 clove (minced)
- tomatoes: 4 cups (diced)
- dry white wine: 1 cup
- butter: 2 Tbsp
- salt and black pepper: (to taste)
- linguine pasta: 1 pack (16 ounce pack)
- medium shrimp: 1 pound (peeled and deveined)
- Cajun seasoning: 1 tsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
