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Dice tomatoes and onions. Mince garlic. Finely chop basil and chervil. Peel, devein and wash shrimp, removing tails. Fill medium stock pot with water and 2 tablespoons cup olive oil. Bring to boil. Add linguine and cook according to directions on package. In a skillet over medium heat, preheat 2 tablespoons olive oil and add onion and 4 cloves minced garlic. Sautee until onion just begins to brown. Add white wine and reduce by 2/3. Add herbs and tomato, reduce heat to keep warm. In a skillet over medium heat, preheat 2 tablespoons olive oil and add 1 clove minced garlic. When garlic is soft, add shrimp and sautee until just cooked through. Add butter 1 tablespoons at a time to tomato mixture to taste, stirring to melt between each addition. Add salt and pepper to taste. Add shrimp mixture to tomato mixture. Drain pasta and rinse quickly under cool water. Toss pasta in sauce and serve.
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