Linguine with Shrimp and Tomatoes

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces linguine

1 1/2 pounds ripe tomatoes

5 tablespoons extra-virgin olive oil, plus more for drizzling

2 to 3 cloves garlic, minced

1/4 cup loosely packed fresh oregano, finely chopped

Freshly ground pepper

1 pound peeled and deveined medium shrimp


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  2. Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  3. Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  4. Divide the pasta and shrimp among bowls. Drizzle with olive oil.