Ingredients Jump to Instructions ↓

  1. 1/3 cup Olive Oil

  2. 16 Lg Shrimp , peeled and deveined

  3. 6 Clove s Garlic, minced

  4. 3 Shallot s, chopped

  5. 30 Cherry Tomato es, halved (I prefer to use a GOOD canned whole tomato and make rags of them)

  6. 1 1/2 cups Canned Crushed Tomato es (again, get the best you can afford)

  7. 1 sprig Oregano , leaves only Salt & Fresh Ground Pepper

  8. 1/2 lb Linguine or Bucatini

  9. 3/4 Tsp Red Pepper Flakes

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until just cooked through. Set aside. Add garlic and shallots to the pan and cook till soft - you may want to stagger the garlic a bit as shallots can take longer. Add the cherry tomatoes (or your ragged canned ones) and the crushed tomatoes, wine and oregano to the pan. Season with salt and pepper and simmer until everything is softened and heated through, about 20 minutes. Cook the pasta and reserve ¼ cup of the pasta water. Add the shrimp to the pan and toss to heat through just briefly. Add the red pepper flakes, pasta and pasta water to the pan and toss. Plate and serve.


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