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Linguine with Shrimp and Tomatoes Recipe

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This recipe for Linguine with Shrimp and Tomatoes, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Olivia Mazza

Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
12 ounces linguine
1 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Directions:
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.

Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, cup olive oil, the garlic, oregano, teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.

Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
Divide the pasta and shrimp among bowls. Drizzle with olive oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25min

 

 

 

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