Ingredients
3/4 lb. linguine
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
1 1/2 lb. large shrimp, peeled and deveined
1 small yellow onion, finely chopped
4 garlic cloves, thinly sliced
1 c. dry white wine, such as pinot grigio
1 c. cherry or grape tomatoes, halved
1/2 tsp. red pepper flakes, plus more for serving
2 c. marinara sauce
1 tsp. fresh oregano, chopped
2 tbsp. fresh parsley, finely chopped
1 1/2 c. grated Parmesan cheese
1/4 c. fresh basil, chopped
Preparation
Step 1In a large pot of boiling salted water, cook linguini per package instructions. Reserve 1 cup of pasta cooking water. Drain.Step 2Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp and season with salt and pepper. Cook, tossing a few times, until just cooked, about 2 minutes. Remove to a plate.Step 3Return skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is soft, 5 minutes. Pour in wine and boil until reduced by half, about 4 minutes. Add cherry tomatoes and red pepper flakes, season with salt and pepper, and cook until tomatoes just start to burst, about 4 minutes.Step 4Stir in marinara, ½ cup of reserved pasta water, and oregano into the skillet and bring to a simmer. Simmer 2 minutes. Stir in cooked pasta, parsley, and half of the parmesan. Add more cooking water, if necessary to thin sauce. Toss until coated, then toss in shrimp. Step 5Sprinkle with remaining Parmesan and basil to serve.
Have you made this yet? Let us know how it went in the comments below!
