Linguine with Shrimp and Tomatoes

By cmschnettler

Ingredients

• Kosher salt
• 12 ounces linguine
• 1 1/2 pounds ripe tomatoes
• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 to 3 cloves garlic, minced
• 1/4 cup loosely packed fresh oregano, finely chopped
• Freshly ground pepper
• 1 pound peeled and deveined medium shrimp

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.

Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.

Divide the pasta and shrimp among bowls. Drizzle with olive oil.