Shrimp Linguine with Tomato Sauce

Doesn’t this look yummy? Yeah, wish I could take the credit for this picture, but in all honesty, I can’t. As I mentioned before, my poor lap top is in the hospital for brain surgery. Until I have my own system up and running again, I am stealing pictures from the world-wide-web rather than down-load my own pictures. Still cooking, still snapping away, just keeping my pictures for another day. Maybe someday soon, I’ll go back and update with my photos.

We’ve talked about how during Lent fish and seafood is plentiful and reasonably priced.  I’m not sure just why this pandemic has extended the seafood pricing, but it has. At least in our neck of the woods. Shrimp has been on sale a few times now, so naturally we did a little stocking up. Not crazy, since the freezer is packed with other necessities, but we did manage to pick up a few pounds of shrimp. Hubby and I are trying our best to avoid any unnecessary trips to the market. Outings and excursions are planned, not trips on a whim. Although I will admit we took a stroll up to the grocery store and ended up buying M&M Candies to have with our popcorn. The clerk was rather put off, letting us know shopping was supposed to be out of necessity. As far as I am concerned, M&M Candies with popcorn is a necessity. Pop in a movie, have a big bag of popcorn and some candies, we can pretend it’s date-night without leaving the house. Right?

Anyway, what’s better on a Friday Night than a nice Italian supper, a romantic comedy and holding hands with my best friend?

Shrimp Linguine with Tomato Sauce
1 Yellow Onion
4 Garlic Cloves
1 lb medium Shrimp
1 tablespoon Olive Oil
Red Pepper Flakes to taste
1/4 cup White Wine
28 oz can Crushed Plum Tomatoes
16 oz Italian Diced Tomatoes
1/2 teaspoon Dried Oregano
1 lb Linguine
Kosher Salt to taste
White Pepper to taste
1/4 cup Italian Parsley
1/4 cup Basil

Bring a large pot of salted water to a rolling boil. Maintain the boil for the pasta when ready.

Peel and dice the onion, set aside. Peel and mince the garlic, set aside. Peel and devein the shrimp, removing tails if desired. Keep shrimp chilled until ready to cook.

Heat oil in a 12-inch non-stick skillet over medium heat. Add onions, sauté until tender, about 5 or 6 minutes. Add minced garlic and red pepper flakes, sauté until fragrant, no more than a minute.

Lower heat to simmer, add the wine and let simmer for about 5 minutes. Add crushed tomatoes, diced tomatoes and oregano. Let simmer until the sauce begins to thicken, 15 minutes or so.

Cook pasta as directed al dente. Drain and keep warm.

Meanwhile, add the shrimp to the tomato sauce. Season with salt and pepper to taste. Simmer until the shrimp is cooked through and nicely pink, about 3 to 4 minutes per side, rotating shrimp in the sauce to cook evenly.

Remove the shrimp in tomato sauce from heat. Chop parsley and basil for garnish. To serve, spread linguine on plates. Top with shrimp. Toss to blend, garnish with herbs and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

7 thoughts on “Shrimp Linguine with Tomato Sauce”

    1. I have to do my grocery shopping list by hand, and it’s a mess! There are cookbooks all over the kitchen with little tags sticking up of pages I’ve marked. The delay is that my new system is on back-order. Like everything else; electronics are in high demand.


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