Cherry Tomato Shrimp Linguine

I’m back folks!  It has been a little crazy we had family visit, puppies born and a short get away to Denver.  We had a great time in Denver regardless of the fact that I was dryer then the Sahara and always out of breath, but that could also be because of all the food we ate.

It’s kind of nice to be back to normal and back in the kitchen.  I had some unpacking to do and puppies to tend to, so I decided that I wanted to make a quick and easy dinner.  The frig was a little empty because I hadn’t gone grocery shopping since we got back from Denver.  I had some cherry tomatoes that were going to turn soon and shrimp in the freezer.  Don’t under estimate the simple ingredients.

Prepare a stovetop hot tub….errr pot for the pasta to boil.  Don’t forget to salt the water.

While the pasta cooks heat a skillet with about 3 tbs of olive oil.  When the oil is nice and hot add 10 oz of cherry tomatoes and stand back.   If you have a spatter screen you may want to use it.  Fry the tomatoes until they start to pop.

Add salt, pepper, garlic, balsamic vinegar and red onions to the skillet.

Stir the until onions are tender and tomatoes are soft, about 10 minutes.

Add shrimp to the skillet.

Cook until the shrimp is pink and begins to curl.

Add cooked linguine and toss until evenly coated.

If you have fresh basil tear it and add to the pasta.  I however was out of basil so I chopped up some green onions.

Serve immediately and enjoy!

The timing on this recipe isn’t exact because I made it on the fly, but it is so simple it’s really hard to mess up.  This is a great dish to prepare during the work week and if you have an aversion to seafood, smoked kielbasa sausage goes great with this too.  I have also served this for lunch with pita bread instead of linguine pasta.

Print Recipe

Cherry Tomato Shrimp Linguine (Serves 2)

• 5 oz dry linguine
• 3 Tbs olive oil
• 10 oz cherry or grape tomatoes
• 1/2 large red onion, chopped
• 3 cloves garlic, minced
• 1/2 Tbs balsamic vinegar
• salt and pepper to taste
• 24 large deveined and peeled shrimp
• fresh basil

Bring a pot of salted water to boil.  Cook pasta until al dente.

While the pasta cooks heat a skillet with 3 tbs of olive oil at medium high heat. When the oil is nice and hot add 10 oz of cherry tomatoes and stand back. If you have a spatter screen you may want to use it. Fry the tomatoes until they start to pop.  Add salt, pepper, garlic, balsamic vinegar and red onions to the skillet.  Stir the until onions are tender and tomatoes are soft, about 10 minutes.

Add shrimp to the skillet.  Cook until the shrimp is pink and begins to curl.  Add cooked linguine and toss until evenly coated.

If you have fresh basil tear it and add to the pasta and toss. I however was out of basil so I chopped up some green onions.