Linguine with Shrimp and Garden Tomatoes

Serves 2

1/4 cup extra virgin olive oil

4 cloves garlic, minced

1/2 lb linguine

3-4 cups diced fresh Roma tomatoes

1/2 lb shrimp, peeled and deveined

handful fresh, chopped parsley

handful fresh, chopped basil

1/4 tsp red pepper flakes

1/2 cup white wine, Pino Grigio works great

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Directions

Heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic. When you smell the garlic cooking, add the tomatoes to the pan, Bring the tomatoes to a boil, reduce to simmer. Add the wine, 1 tsp of salt and 1/2 teaspoon of pepper, Add the crushed red pepper. Cover and simmer while the pasta is cooking.

Bring a pot of salted water to a boil. Add the linguine and cook for four minutes. Reserve one cup of pasta water and drain the linguine. Add the linguine to the tomato mixture. Stir to combine. Cover and cook for four minutes. Add the shrimp. Cover the pan and cook for three minutes. Toss the pasta mixture with the parsley, basil, and Parmesan cheese. If dry, add a little of the pasta water. Turn off the heat. Cover and let sit for a couple of minutes. Plate the pasta and garnish with extra Parmesan cheese.