Shrimp Linguine in Fresh Tomato and White Wine Sauce
3 tablespoons olive oil
4 cloves garlic, minced
Chili flakes or red pepper flakes, to taste
1/2 cup white wine
4 cups chopped fresh tomatoes or 1 (28 ounce) can plum tomatoes (crushed)
Salt and pepper to taste
1 pound shrimp, peeled and deveined
3 tablespoons chopped fresh parsley
3 tablespoons fresh basil, chopped
Hot cooked linguine
Heat oil in a large saucepan. Add onion and sauté until tender, about 6-10 minutes.
Add garlic and chili pepper flakes and sauté until fragrant. Stir in wine and tomatoes; simmer until the sauce just starts to thicken, about 15 minutes. Season the tomato sauce with salt and pepper to taste. Add shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes. Remove from heat and stir in parsley and basil. Drain the pasta, add pasta to tomato sauce and serve .
Helen’s Tip: To chop basil, roll basil leaves together like a cigar. With scissors, cut into narrow slivers. Separate shreds and add to recipe.