INGREDIENTS
2 TBSP. olive oil
4 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 TBSP. butter
Salt and pepper to taste
1 lb. package linguine pasta
1 lb. peeled and deveined medium shrimp
1 tsp. Cajun seasoning
2 TBSP. olive oil
DIRECTIONS
Heat 2 TBSP. of olive oil in a large saucepan over medium heat.
Stir in the garlic and cook for 2 minutes.
Add the tomatoes and wine.
Bring to a simmer and cook 30 minutes, stirring frequently.
Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
Fill a large pot with salted water, bring to a boil and add the pasta.
Cook uncovered until it is still firm to the bite, about 11 minutes.
Drain well.
Season the shrimp with the Cajun seasoning, salt and pepper.
Heat the remaining 2 TBSP. of olive oil in a large skillet.
Stir in the shrimp; cook until pink on the outside, about 5 minutes.
Stir the shrimp into the pasta sauce, then stir the sauce into the linguini to serve.
Serves 4.
