Sunday, July 7, 2013

Whole Wheat Linguini with Fresh Tomato Pan Sauce and Sautéed Shrimp

Recently, I have been looking for easy ways to add more whole wheat and whole grains into my diet. Whole wheat pasta has a slightly different texture and taste than regular pasta, so not every sauce works. This sauce, with the fresh tomatoes and sautéed shrimp, tastes great with the slightly nutty whole wheat pasta.

Serves 2 -4


3/4 lb. shrimp, peeled and deveined
2 tbsp. extra virgin olive oil
1/2 lb. whole wheat linguini
1 shallot, diced
12 oz. assorted baby tomatoes (or cherry tomatoes)
3 cloves garlic, minced
1/4 cup dry white wine
1/4 cup parsley, chopped
1 tbsp. unsalted butter
1 tbsp. basil, chopped
1 tsp. kosher salt
1/2 tsp. pepper


In a large sauce pot bring salted water to a boil. (The water should taste like that awful moment when you swallow ocean water.) Add linguini and cook about 1 minute less than package directions. Reserve one cup of pasta water. The pasta should be al dente.

Meanwhile, coat a large sauté pan with the olive oil and heat over medium. Add shrimp and cook until pink and just cooked, about 2-3 minutes. Remove shrimp from pan and set aside. Add shallots and cook until tender and translucent, about 3-4 minutes. Add garlic and tomatoes. Cook until tomatoes break down and become saucy, 5-10 minutes. Add white wine reduce heat to low. Simmer for 5 minutes to thicken sauce. Add pasta water if sauce becomes too thick or reduced. Stir in butter until melted. Stir in cooked pasta, shrimp, basil, and parsley. Toss to coat pasta with the sauce. Sprinkle with extra parsley and basil before serving. Serve with crusty bread to soak up all of the delicious sauce.

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