emerald coast olive oil

Linguine with Shrimp & Tomatoes

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 of House Blend or Basil Olive Oil
2-3 minced garlic cloves
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

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Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot.  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, and cook until translucent, about 3 minutes.  Add blended tomato sauce and fresh tomato chunks and let 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.

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