Linguine with Shrimp & Tomatoes
By Chef Tacha S. Henry
Degree of complexity
- 1 pound medium shrimp (about 40)
- 2 pints vine-ripened cherry tomatoes
- 4 large garlic cloves
- 1 bunch scallions
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup finely chopped fresh basil leaves
- 1 pound dried whole wheat linguine
Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
Halve tomatoes and mince garlic. Finely chop scallions.
In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour.
Let sauce stand at room temperature, stirring occasionally, 20 minutes.
In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta.
Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.