Linguine Pasta with Shrimp and Tomatoes

Linguine Pasta with Shrimp and Tomatoes

Fixings

2 tablespoons olive oil

3 cloves garlic, minced

4 cups diced tomatoes

1 cup dry white wine

2 tablespoons margarine salt and dark pepper to taste

1 (16 ounce) bundle linguine pasta

1 pound stripped and deveined medium shrimp

1 teaspoon Cajun preparing

2 tablespoons olive oil

Directions

Heat 2 tablespoons of olive oil in a huge pot over medium hotness. Mix in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a stew and cook 30 minutes, mixing much of the time. When the tomatoes have stewed into a sauce, mix in the margarine and season with salt and pepper.

Fill an enormous pot with daintily salted water; bring to a moving bubble; mix in the linguine and return to a bubble. Cook the pasta revealed, mixing sporadically, until the pasta has cooked through however is still firm to the chomp, around 11 minutes. Channel well in a colander set in the sink.

Season the shrimp with the Cajun preparing, salt, and pepper. Heat the leftover 2 tablespoons of olive oil in a huge skillet over medium-high hotness. Mix in the shrimp and cook until pink outwardly and presently not clear in the middle, around 5 minutes. Mix the shrimp into the pasta sauce, then mix the sauce into the linguine to serve. Appreciate it!

Linguine Pasta with Shrimp and Tomatoes VIDEO