This has been a family favorite for a while now. The fresh tomatoes, basil, and garlic for this dish make a huge difference and would recommend trying to grow your own herbs and such if you have a green thumb. It’ll save you money, which is always great 🙂 Hope you love this dish as much as I do. Is it too soon for leftovers?
What you’ll need:
1/4 c. virgin olive oil
1/2 small yellow onion, chopped
8 cloves fresh garlic, chopped small (a garlic press is my best friend, I don’t know about you!)
20 large uncooked shrimp
5 large ripe tomatoes, cut into cubes (I use Roma)
1 c. fresh basil chopped
1 c. white wine
1 tsp. salt
1 tsp. pepper
1/2-1 tsp. red pepper flakes
1/2 lb. linguini pasta
What to do:
1. In large saucepan on high heat, add olive oil and sauté onion and garlic until light golden brown (one of my favorite smells ever!) 2. Add shrimp, tomato, basil, white wine, red pepper flakes, salt and pepper; lower flame, cover and simmer 10-15 minutes. 3. Cook pasta and drain. Combine with prepared sauce.