Linguine with Shrimp and Tomato Sauce

Ingredients List

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 4 cups diced tomatoes

• 1 cup dry white wine

• 2 tablespoons butter

• salt and black pepper to taste

• 1 (16 ounce) package linguine pasta

• 1 pound peeled and deveined medium shrimp

• 1 teaspoon Cajun seasoning

• 2 tablespoons olive oil

Cooking Instructions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add garlic and sauté for 2 minutes. Stir in the tomatoes and wine, bring the mixture to a simmer, and cook for 30 minutes, stirring occasionally. Once the tomatoes have softened and turned into a sauce, mix in the butter, then season with salt and pepper to taste.

2. Bring a large pot of salted water to a boil, then add the linguine. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes. Drain the pasta well.

3. Season the shrimp with Cajun seasoning, salt, and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for about 5 minutes until pink and opaque in the center. Mix the shrimp into the pasta sauce, then combine the sauce with the linguine to serve.

Note from the Editor:

Please be aware of the differences in the amount of linguine and the cooking time when following the magazine's version of this recipe.

Nutrition Information (per serving)