LINGUINE WITH SHRIMP & TOMATOES


Ingredients 12oz of linguine 1 1/2 pounds of ripe tomatoes 1/2 of onion - chopped 1/4 cup Hojiblanca Extra Virgin Olive Oil 3 tablespoons of Herbes de Provence Olive Oil 2-3 minced garlic cloves 1/4 cup fresh oregano (chopped) 1 lb of de-veined medium shrimp Kosher Salt Fresh ground pepper Fresh parsley for garnish

Directions 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 remainder of the tomatoes, 1/4 cup of Hojiblanca EVOO, 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 teaspoon of Hojiblanca EVOO add chopped onions and cook until translucent, add blended tomato sauce and fresh tomato chunks and let simmer for a minute, remove from heat and add pasta and toss to combine. Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoons of Herbes de Provence Olive Oil add shrimp, cook (2-3 min). Add shrimp to the pasta, tossing to combine. Drizzle with Herbes de Provence Olive Oil, garnish with fresh parsley and serve.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square