Shrimp, tomatoes, fresh herbs and olive oil over linguine --- Does it get any better?
It's a delicious meal in about a half hour.
Prep Time15 minsCook Time15 minsTotal Time30 mins
12 oz linguine
1 ½ lbs ripe roma tomatoes
½ onion - chopped
¼ cup "Olive the Best" Picual EVOO
3 tbsp "Olive the Best" Herbes de Provence olive oil
2 garlic cloves, minced
¼ cup fresh oregano (chopped)
1 lb medium shrimp, deveined
sea salt
fresh ground pepper
fresh parsley for garnish
1Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot.
2Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside.
3Blend the remainder of the tomatoes, 1/4 cup of EVOO, garlic, oregano, 3/4 teaspoon of salt, pepper in the blender (do not over blend keep sauce chunky). Set aside.
4In a large skillet or sauce pan add 1 teaspoon of 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.
5Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoon of Herbes de Provence infused Olive Oil add shrimp, cook until cooked through (2-3 min). Add shrimp to the pasta, tossing to combine.
6Drizzle with the remainder Herbes de Provence infused Olive Oil, garnish with fresh parsley and serve.
Ingredients
12 oz linguine
1 ½ lbs ripe roma tomatoes
½ onion - chopped
¼ cup "Olive the Best" Picual EVOO
3 tbsp "Olive the Best" Herbes de Provence olive oil
2 garlic cloves, minced
¼ cup fresh oregano (chopped)
1 lb medium shrimp, deveined
sea salt
fresh ground pepper
fresh parsley for garnish
Directions
1Bring a large pot of water to boil (with salt), add pasta and cook until al dente; drain and return to the pot.
2Cut tomatoes into cubes/chunks, set about 1 cup of tomato chunks aside.
3Blend the remainder of the tomatoes, 1/4 cup of EVOO, garlic, oregano, 3/4 teaspoon of salt, pepper in the blender (do not over blend keep sauce chunky). Set aside.
4In a large skillet or sauce pan add 1 teaspoon of 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.
5Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoon of Herbes de Provence infused Olive Oil add shrimp, cook until cooked through (2-3 min). Add shrimp to the pasta, tossing to combine.
6Drizzle with the remainder Herbes de Provence infused Olive Oil, garnish with fresh parsley and serve.
Linguine with Shrimp & Tomatoes
23 garlic cloves ?
Or 2 -3 garlic cloves?
It is 2-3 garlic cloves. Sorry that’s embarassing
We apologize this wasn’t answered previously. The recipes are set up in a way that doesn’t accept ranges like 2-3 but that what it was meant to be. Thanks for pointing it out.