Photo courtesy of Love to Cook

With half a bottle of chardonnay still left over from our wedding, I’ve been looking for recipes that call for dry white wine. In addition to using it on the scallops a la Julia Child and the mushroom risotto, I found this recipe online. It is also a good opportunity to use up the last of those ripened tomatoes from your garden. I am eating the leftovers as I type this entry, and the dish tastes even better after a day in the fridge.

Remember, if the Blind can Cook it, so can you.

Recipe: Shrimp & Tomato Linguine

Summary: Original recipe from Cindy in Pensacola on All Recipes


  • 4 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced (optional)
  • 4 c. tomatoes, diced
  • 1 c. dry white wine
  • 1 portobello mushroom cap, chopped (optional)
  • 2 tbsp. butter
  • salt & pepper
  • 1 (16 oz.) pkg. linguine pasta
  • 1 lb. medium shrimp, peeled & deveined
  • 1 tsp. red chili pepper flakes


  1. Heat 2 tbsp. olive oil in a large saucepan over medium heat. Stir in garlic and onion and cook until fragrant, about 2 minutes. Add tomatoes, mushroom, and wine. Simmer over low heat for 30 minutes, stirring frequently. Once tomatoes have simmered into a sauce, add butter and season with salt & pepper.
  2. While tomato mixture is simmering, cook linguine according to directions for al dente pasta.
  3. Season shrimp with red chili pepper flakes, salt, and pepper. Heat remaining 2 tbsp. olive oil in a large skillet over medium-high heat, and cook shrimp until pink on the outside and no longer translucent in the center, about 5 minutes. Add shrimp into sauce, and serve over linguine with grated Parmesan if desired.

Quick Notes

My laziness screwed me again! Instead of dicing the tomatoes, I merely chopped them so they did not result in a sauce-like consistency. They were more like chunks. Make sure you chop them up into small pieces, about 1 cm. cubes, so they will soften and result in the right texture. Next time, I’m using the Magic Bullet.

My shrimp turned out slightly overcooked. (I seem to have this problem with shellfish.) The thing with shellfish is there is such a small window after it’s fully cooked but before it becomes too tough. I might have to look into this in a future blog post.

The preparation time below of 45 minutes excludes the shrimp peeling.


The original recipe didn’t call for onion nor mushroom, but I found some in the fridge and decided to add them. Onion and mushroom usually go well with any Italian-based dish, so why not?

The original recipe also called for Cajun seasoning instead of chili pepper flakes, but I like the less salty spice of pepper flakes more so switched it up.

I also was too lazy to devein the shrimp. (Us Asians tend to eat shrimp poop all the time.) Is it really that harmful for you? Sounds like a future blog post.

Cooking time (duration): 45

Diet type: Pescatarian

Meal type: dinner

Culinary tradition: Italian

Microformatting by hRecipe.

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