1. Dice tomatoes & onions. 2. Mince garlic. 3. Finely chop basil & chervil. 4. Peel, devein and wash shrimp, removing tails. 5. Fill medium stock pot with water and 2 tablespoons cup olive oil. Bring to boil. Add linguine and cook according to directions on package. 6. In a skillet over medium heat, preheat 2 tablespoons olive oil and add onion and 4 cloves minced garlic. Sauté until onion just begins to brown. Add white wine and reduce by 2/3. Add herbs and tomato, reduce heat to keep warm. 7. In a skillet over medium heat, preheat 2 tablespoons olive oil and add 1 clove minced garlic. When garlic is soft, add shrimp and sauté until just cooked through. 8. Add butter 1 tablespoons at a time to tomato mixture to taste, stirring to melt between each addition. Add salt & pepper to taste. Add shrimp mixture to tomato mixture. 9. Drain pasta & rinse quickly under cool water. 10. Toss pasta in sauce & serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
