Linguine with Honeyed Tomato Sauce and Shrimp – an easy tomato sauce is made from scratch and served with shrimp that is cooked with honey and vinegar.
- 1 tablespoon plus 1 teaspoon kosher salt
- 12 oz. dried linguine
- 5 large ripe tomatoes, peeled, seeded and minced
- 3 teaspoons minced garlic
- 1/2 cup lightly packed fresh basil leaves, cut into thin strips
- 1/4 cup extra-virgin olive oil
- 2 teaspoons freshly ground pepper
- 1 shallot, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons white wine or sherry vinegar
- 1/4 cup honey
- 1 lb. shrimp, peeled and deveined
- Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook linguine according to package directions.
- Meanwhile, in large bowl, stir together tomatoes, 2 teaspoons of the minced garlic, basil and 2 tablespoons of the olive oil. Add remaining 1 teaspoon salt and 2 teaspoons pepper; set aside.
- Heat remaining 2 tablespoons olive oil in medium skillet; add shallot and remaining 1 teaspoon garlic. Saute 2 minutes; stir in vinegars and honey. Add shrimp; cook about 2 minutes,turning once, until just pink. Remove skillet from heat; transfer shrimp to small plate and keep warm. Return skillet to medium heat. Add 3 tablespoon water; swirl. Stir juices into tomato sauce. In another large pot, bring tomato sauce to a boil over medium-high heat; boil 3 minutes to reduce sauce.
- Drain pasta thoroughly; do not rinse. Immediately toss sauce with cooked pasta. Divide pasta evenly among 4 plates; top each portion with shrimp.
from Pasta Classics by Cooking Club of America