Nothing screams summer than an abundant of fragrant ripe red tomatoes. Here is a recipe that is fresh and easy, a family favorite that is full of flavor. This recipe is perfect for when your garden is bursting with summer tomatoes.
1 lb. of peeled raw shrimp, medium size
6 large ripe red tomatoes, chopped
2 cups of white wine
1 cup of fresh basil pesto
6 cloves of garlic, chopped
1 Tbs. of olive oil
2 cups of parmesan, grated
Salt & pepper to taste
1 lb. of linguini, cooked
Defrost, rinse, and peel your shrimp. Lay your shrimp in a single layer on paper towel and pat them dry. Cook your pasta according to package directions, set aside. In a large non stick skillet add 1 tablespoon of olive oil and your chopped garlic let cook on medium heat of 2 minutes. Add all of your shrimp to pan and a cup of pesto. let cook for 2 minutes. Add your wine and all the tomatoes. Simmer on medium high heat, letting all the flavors melt together for 6 minutes. The tomatoes will cook into the sauce. At the very end add 1 cup of grated parmesan cheese to your shrimp mixture and season with salt and pepper. Serve the shrimp mixture over your cooked linguini. Top with more parmesan. Serve hot.