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
Prep Time
55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Editor's Note:
Please note the difference in linguine amount
as well as the difference in cooking time when using the magazine version of this recipe.
