Linguine w/Shrimp & Tomatoes
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Ingredients:
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Directions:
Bring a large pot water to boil (with salt), add pasta and cook until al dente; drain and return to the pot.
Cut tomatoes into cubes/chunks, set about 1 cup tomato chunks aside. Blend the remainder the tomatoes, 1/4 cup EVOO, garlic, oregano, 3/4 tsp salt, pepper in the blender (do not over blend keep sauce chunky). Set aside.
In a large skillet or sauce pan add 1 tsp 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.
Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoon Herbes de Provence Oil add shrimp, cook until cooked through (2-3 min).
Add shrimp to the pasta, tossing to combine.
Drizzle with the remainder Herbes de Provence Oil, garnish with fresh parsley and serve.
Enjoy!
Bring a large pot water to boil (with salt), add pasta and cook until al dente; drain and return to the pot.
Cut tomatoes into cubes/chunks, set about 1 cup tomato chunks aside. Blend the remainder the tomatoes, 1/4 cup EVOO, garlic, oregano, 3/4 tsp salt, pepper in the blender (do not over blend keep sauce chunky). Set aside.
In a large skillet or sauce pan add 1 tsp 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.
Heat a large skillet over med-high heat. Season shrimp with salt and pepper. Add 2 tablespoon Herbes de Provence Oil add shrimp, cook until cooked through (2-3 min).
Add shrimp to the pasta, tossing to combine.
Drizzle with the remainder Herbes de Provence Oil, garnish with fresh parsley and serve.
Enjoy!