Linguine with Shrimp & Tomatoes

Tomatoes bring out the flavor of shrimp, and this recipe celebrates both.

 

12 oz. of linguine
1 1/2 pounds of ripe roma tomatoes
1/2 of medium onion, chopped
1/4 cup of Unflavored Extra Virgin Olive OIl
3 tablespoons House Blend or Basil Olive Oil
2-3 minced garlic cloves
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 lb. of peeled and deveined medium shrimp
Kosher salt
Fresh ground pepper
Fresh parsley for garnish

Bring a large pot of salted water to boil; add pasta and cook until al dente.  Drain and return to the pot. 

 

Meanwhile, cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside.  Blend the tomatoes, unflavored olive oil, garlic, oregano, 3/4 teaspoon of salt, pepper in the blender (do not over blend; keep sauce chunky).  Set aside.


In a large skillet or sauce pan add 1 tablespoon House Blend olive oil and chopped onions; cook until translucent, about 3 minutes.  Add blended tomato sauce and fresh tomato chunks and simmer for a minute.  Remove from heat and add pasta and toss to combine.


Season shrimp with salt and pepper.  Heat a large skillet over med-high heat and add 2 tablespoon of House Blend Olive Oil.  Add shrimp, saute until cooked through (2-3 min).  Add shrimp to the pasta, tossing to combine.


Drizzle with the a little more House Blend Olive Oil if you wish; garnish with fresh parsley and serve.