Bring a pot of salted water to boil. Cook pasta until al dente.
While the pasta cooks heat a skillet with 3 tbs of olive oil at medium high heat. When the oil is nice and hot add 10 oz of cherry tomatoes and stand back. If you have a spatter screen you may want to use it. Fry the tomatoes until they start to pop. Add salt, pepper, garlic, balsamic vinegar and red onions to the skillet. Stir the until onions are tender and tomatoes are soft, about 10 minutes.
Add shrimp to the skillet. Cook until the shrimp is pink and begins to curl. Add cooked linguine and toss until evenly coated.
If you have fresh basil tear it and add to the pasta and toss. I however was out of basil so I chopped up some green onions.
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