-
-
My review
Linguine Pasta with Shrimp and Tomatoes
641
Cindy in Pensacola
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 520Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 310407 Ratings
-
-
-
-
-
Most helpful positive review
7/12/2009
I authored this recipe but since it was written and 2 years later published I've made a few changes. I add about 1 cup of cream and about 3 tablespoons of fresh chopped basil at the end. This ...
Most helpful critical review
7/25/2009
This recipe was good but I agree with everybody that it needs more flavor... that is why I gave it 3 stars and not 4 or 5. If I make it again I will add fresh basil or cilantro on the top. Also ...
Most helpful
Most positive
Least positive
Newest
7/12/2009
I authored this recipe but since it was written and 2 years later published I've made a few changes. I add about 1 cup of cream and about 3 tablespoons of fresh chopped basil at the end. This ...
3/14/2009
This is an amazing recipe! I used a 28 oz can of petite diced tomatoes with the juice; I just had to cook it down slightly more; I also added 1/2 of an onion, chopped with the garlic and a few e...
6/11/2009
This was such a terrific tasting recipe. I wanted to make it a bit heartier so I added red and green peppers and some mushrooms. I cooked the veggies and shrimp separately and added some red pep...
8/26/2009
If only I could give extra stars for being so easy and so tasty! For the tomatoes I used 2 cans of petite diced and one can of crushed with a tsp. of sugar (I also added in a tsp. of the cajun s...
7/25/2009
This recipe was good but I agree with everybody that it needs more flavor... that is why I gave it 3 stars and not 4 or 5. If I make it again I will add fresh basil or cilantro on the top. Also ...
5/25/2009
I would give this more stars if I could!!! Absolutely love this recipe. I used a 28 oz can of diced tomatoes, which I pulsed in my food processor a bit. Used about 4 cloves of garlic and omitted...
4/7/2009
This recipe was absolutely delicious and very easy to make. My husband who is the pickiest eater in the world loved it and even had seconds. Thanks I will add it to my list of favorites.
3/26/2009
For some reason we simmered the tomatoes at least twice the recommended time and the sauce consistency never happened. We also found it to be slightly bitter, adding a scant teaspoon of splenda...