On Tap Oil & Vinegar Recipe Detail

Linguine with Shrimp & Tomatoes

with Extra Virgin & Herbs de Provence Olive Oils

Ingredients:

• 12 oz linguine
• 1 1/2 lbs Roma tomatoes, chopped and divided
• 1/2 onion, chopped
• 1/4 cup Extra Virgin Olive Oil
• 3 Tbsp Herbs de Provence Olive Oil
• 2-3 garlic cloves, minced
• 1/4 cup fresh oregano, chopped
• 1 lb medium shrimp, de-veined
• Kosher Salt
• Fresh ground pepper
• Fresh parsley, for garnish

Directions:

Bring large pot of salted water to boil. Add pasta and cook until al dente. Drain.

Set aside 1 cup tomato chunks. Pulse remainder of tomatoes, 1/4 cup Extra Virgin Olive Oil, garlic, oregano, 3/4 tsp salt, & pepper in blender. Do not over blend, so sauce stays chunky. Set aside.

In large skillet or sauce pan, add 1 tsp Extra Virgin Olive Oil and chopped onions. Cook until translucent. Add blended tomato sauce and fresh tomato chunks. Let simmer 1 minute, remove from heat, add pasta, and toss to combine.

Heat large skillet on medium-high. Season shrimp with salt and pepper. Add 2 Tbsp Herbs de Provence Olive Oil and shrimp, stirring until cooked through, 2-3 mins. Add shrimp to pasta, tossing to combine.

Drizzle with remaining Herbs de Provence Olive Oil, garnish with fresh parsley, and serve.