Linguine with Shrimp and Tomatoes
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
- Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
- Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
- Divide the pasta and shrimp among bowls. Drizzle with olive oil.