Fresh Garden Tomatoes & Shrimp Linguine

Easy to do and very satisfying.

• Ready In: 25 mins
• Serves: 2-4
• Yields: 1 pan

Ingredients

• 1  lb linguine
• 1  lb shrimp (peeled & de-veined)
• 2  large tomatoes, chopped (preferred from the garden)
• 3  garlic cloves, minced fine
• 1⁄2 medium  vidalia onion, minced fine
• 2  tablespoons olive oil
• 1  teaspoon sea salt
• 1⁄2 cup parmigiano-reggiano cheese or 1⁄2 cup pecorino romano cheese, grated
• 3  tablespoons  chopped fresh parsley

Directions

1. In a large pan, bring 6 cups of water to a boil. Salt and oil water before adding the linguine and cook for approximately 8 minutes or until al dente.
2. In a medium skillet, saute the garlic and onions in the olive oil until just browned. Add the chopped tomatoes and salt. Cook down until the mixture reduces by half then add the fresh parsley. Remove from heat.
3. *At the 5 minute mark of your linguine cooking, throw the raw shrimp in the boiling water and allow them to cook the last 3 minutes. Drain linguine and shrimp, but reserve about 1 cup of the pasta water.
4. In a large bowl, combine the linguine and shrimp with the tomato mixture and add the grated cheese. Mix well. Add pasta water slowly until you've made a creamy sauce - you may or may not need the whole cup, I used about 1/2°C.
5. Serve family style with extra grated cheese for sprinkling on the pasta and fresh Italian bread for sopping up the sauce.