Fresh Garden Tomatoes & Shrimp Linguine

1. 1

   In a large pan, bring 6 cups of water to a boil.

2. 2

   Salt and oil water before adding the linguine and cook for approximately 8 minutes or until al dente.

3. 3

   In a medium skillet, saute the garlic and onions in the olive oil until just browned.

4. 4

   Add the chopped tomatoes and salt.

5. 5

   Cook down until the mixture reduces by half then add the fresh parsley.

6. 6

   Remove from heat.

7. 7

   *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.

8. 8

   Drain linguine and shrimp, but reserve about 1 cup of the pasta water.

9. 9

   In a large bowl, combine the linguine and shrimp with the tomato mixture and add the grated cheese.

10. 10

    Mix well.

11. 11

    Add pasta water slowly until you've made a creamy sauce - you may or may not need the whole cup, I used about 1/2C.

12. 12

    Serve family style with extra grated cheese for sprinkling on the pasta and fresh Italian bread for sopping up the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.