1/3 cup extra virgin olive oil
20 large shrimp, peeled and deveined
6 cloves garlic, peeled and minced
3 shallots, peeled and chopped
30 cherry tomatoes or 40 grape tomatoes (about 6 oz.), halved
1.5 cups canned crushed tomatoes
1 and 2/3 cups dry white wine
Leaves from 1 sprig fresh oregano, chopped
salt and freshly ground black pepper
3/4 pound linguine
Leaves from 2 sprigs fresh parsley, chopped
3/4 tsp. dried red pepper flakes
Heat oil in a large, heavy skillet over medium heat. Add shrimp and cook, turning once, until just cooked through (about 3 minutes per side). Transfer to a plate and set aside. Add garlic and shallots to skillet and cook until soft, 3 to 5 minutes. Add cherry tomatoes, canned tomatoes, wine and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.
Meanwhile, cook linguine in a large pot of boiling, salted water over high heat until al dente. Drain, reserving 1/4 cup of the pasta water.
Add parsley, red pepper flakes, pasta, pasta water and shrimp to the skillet and toss well. Divide linguine and sauce between 4 plates, arranging shrimp in the center of each plate. Serves 4. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006