Total Time
20mins
Prep 10 mins
Cook 10 mins

This shrimp will rock your socks off.

Directions

  1. Dice tomatoes & onions.
  2. Mince garlic.
  3. Finely chop basil & chervil.
  4. Peel, devein and wash shrimp, removing tails.
  5. Fill medium stock pot with water and 2 tablespoons cup olive oil. Bring to boil. Add linguine and cook according to directions on package.
  6. In a skillet over medium heat, preheat 2 tablespoons olive oil and add onion and 4 cloves minced garlic. Sauté until onion just begins to brown. Add white wine and reduce by 2/3. Add herbs and tomato, reduce heat to keep warm.
  7. In a skillet over medium heat, preheat 2 tablespoons olive oil and add 1 clove minced garlic. When garlic is soft, add shrimp and sauté until just cooked through.
  8. Add butter 1 tablespoons at a time to tomato mixture to taste, stirring to melt between each addition. Add salt & pepper to taste. Add shrimp mixture to tomato mixture.
  9. Drain pasta & rinse quickly under cool water.
  10. Toss pasta in sauce & serve.

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