I got this from Serving Louisiana, Favorite Recipes of Family and Friends from the LSU AgCenter.
16 to 24 ounces linguini (I used fettuchini, no problems)
1 large onion, chopped
4 to 6 garlic cloves, chopped
12 Roma tomatoes, chopped (I used a pint of grape tomatoes)
1 teaspoon (heaping) oregano (I used fresh)
2 teaspoons sea salt, or to taste
1 1/2 cups of extra virgin olive oil
2 pounds peeled, deveined raw shrimp
chopped fresh basil
freshly grated parmsan cheese (optional)
Cook the pasta according to package directions. Drain and keep warm.
Cook the onion, garlic, tomatoes, oregano, and salt in the olive oil for thirty minutes or until the onions and tomatoes are tender, stirring often. Add the shrimp and simmer until the shrimp turn pink, stirring often. Sprinkle with basil just before serving. Serve over the cooked pasta and sprinkle with cheese.
Serves 4 to 6.
It was just the two of us, so I decreased the tomatoes, and added asparagus tips just before the shrimp. Yes it looked to me to be a huge amount of olive oil, but it ended up being a slightly thickened sauce for the pasta. I probably didn't cook the onions thirty minutes, stopped around 20.
All over medium heat for the record.
16 to 24 ounces linguini (I used fettuchini, no problems)
1 large onion, chopped
4 to 6 garlic cloves, chopped
12 Roma tomatoes, chopped (I used a pint of grape tomatoes)
1 teaspoon (heaping) oregano (I used fresh)
2 teaspoons sea salt, or to taste
1 1/2 cups of extra virgin olive oil
2 pounds peeled, deveined raw shrimp
chopped fresh basil
freshly grated parmsan cheese (optional)
Cook the pasta according to package directions. Drain and keep warm.
Cook the onion, garlic, tomatoes, oregano, and salt in the olive oil for thirty minutes or until the onions and tomatoes are tender, stirring often. Add the shrimp and simmer until the shrimp turn pink, stirring often. Sprinkle with basil just before serving. Serve over the cooked pasta and sprinkle with cheese.
Serves 4 to 6.
It was just the two of us, so I decreased the tomatoes, and added asparagus tips just before the shrimp. Yes it looked to me to be a huge amount of olive oil, but it ended up being a slightly thickened sauce for the pasta. I probably didn't cook the onions thirty minutes, stopped around 20.
All over medium heat for the record.
