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My review
Linguine Pasta with Shrimp and Tomatoes
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."
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Ingredients
55 m servings 520 calsOriginal recipe yields 6 servings
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Directions
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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.
- 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.
Nutrition Facts
Per Serving: 520 calories; 16.1 g fat; 61.5 g carbohydrates; 26.6 g protein; 125 mg cholesterol; 231 mg sodium. Full nutrition
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Reviews
Read all reviews 295382 Ratings
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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 ...
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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...