Tuesday, September 8, 2015

Linguine with Shrimp and Fresh Garden Tomatoes

Linguine with Shrimp and Fresh Garden Tomatoes
All of a sudden the tomato plants in my little garden are pumping out plump, red tomatoes. This season has been touch and go in my garden and the tomato plants have contributed to the uncertainty.

Once planted they were slow to grow.  I watered them.  I fed them.  I talked to them.  Day in and day out I tended to them.  It wasn't until mid-July that they started to produce fruit.  The heat of August has been good for them.  The little green tomatoes have grown into lovely full-sized fruit and this past week has produced an abundance that I find hard to up with.

One solution to my abundance problem was this quick and easy pasta dinner.  It made a serious dent in the bowl of Roma tomatoes I had sitting on my counter. It also makes great use of the parsley and basil I have in my garden.  This recipe is easy to prepare and quick to cook.  Total time including chopping the ingredients is 30 minutes.  If you have a garden it's a no-brainer.  If you don't have a garden a trip to your local farmers' market will do the trick.

Linguine with Shrimp and Fresh Garden Tomatoes
Linguini with Shrimp and Fresh Garden Tomatoes Ingredients
Print Recipe
Serves 2
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 lb linguine
  • 3-4 cups diced fresh Roma tomatoes
  • 1/2 lb shrimp, peeled and deveined
  • handful fresh, chopped parsley
  • handful fresh, chopped basil
  • 1/4 tsp red pepper flakes
  • 1/2 cup white wine, Pino Grigio works great
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
Heat the extra virgin olive oil in a large skillet over medium heat.  Add the garlic.  When you smell the garlic cooking, add the tomatoes to the pan,  Bring the tomatoes to a boil, reduce to simmer.  Add the wine, 1 tsp of salt and 1/2 teaspoon of pepper.  Add the crushed red pepper.  Cover and simmer while the pasta is cooking.

Bring a pot of salted water to a boil.  Add the linguine and cook for four minutes.  Reserve one cup of pasta water and drain the linguine.  Add the linguine to the tomato mixture.  Stir to combine.  Cover and cook for four minutes.  Add the shrimp.  Cover the pan and cook for three minutes.  Toss the pasta mixture with the parsley, basil, and Parmesan cheese.  If dry, add a little of the pasta water.  Turn off the heat.  Cover and let sit for a couple of minutes.  Plate the pasta and garnish with extra Parmesan cheese.

Make Linguini with Shrimp and Fresh Garden Tomatoes Tonight

This is a quick, weeknight dinner that showcases the abundance of the season.

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