Our summer garden produced an obnoxious amount of produce today. While I was tactfully telling the garden that Halloween was next weekend, Aaron was tactfully telling me to chill and enjoy the free food. Men.
When I say obnoxious I’m talking about a zucchini the size of a canoe, enough scotch bonnet peppers for 87 jars of jelly and tomatoes ga.lore. So, when life gave me lemons, I made…well, creamy tomato sauce.
Linguine with Seared Shrimp and Creamy Tomato Sauce:
What it took:
* roughly 40 grape tomatoes (or 2 cans diced tomatoes) pulsed in a food processor
* 3 garlic cloves, minced
* pinch of crushed red pepper
* 1/2 pound linguine
* 1/2 cup heavy cream
* assortment of fresh herbs: basil, oregano, thyme, sage (torn)
* 1/2 package frozen raw shrimp, thawed and pat dry
* 2 Tbs. olive oil, divided
* coarse salt and freshly ground pepper
For the sauce: In a medium saucepan, heat the oil and add the garlic and crushed red pepper. Let bloom for about a minute. Add the crushed tomatoes, season with salt and pepper and the torn herbs. Let simmer over medium-low heat for about 30 minutes. Right at the end add the cream. Meanwhile, cook the linguine until al dente. While the pasta cooks, heat 1 Tbs. evoo over medium-high heat. Add the shrimp and season with salt and pepper. Let sear for 2 minutes. Flip and sear for 30 more seconds. When the pasta is done, drain and add to sauce, stirring to coat. To serve, place the creamy pasta in a bowl and top with shrimp and more herbs. Always, always more herbs.