I haven't really been meal planning this month and the result has been us eating out, or ordering in, quite a bit. Though I love not having to worry about cooking, I know that our budget can't afford it more than once a month and I really don't want to get the kids into the habit of eating out. Plus this week the weather has been so beautiful, I haven't really felt like cooking. Last night I really contemplated ordering in. I was totally feeling lazy, enjoying sitting in the sun watching the kids ride their bikes, while Hubby was fixing the car. It was nearing 5pm and I knew I had to come up with something fast, or we'd be eating cereal and toast for breakfast. So in I came, to browse for dinner ideas on the web. I knew we had shrimp, pasta and canned diced tomatoes, so I entered those ingredients into Google search and crossed my fingers I'd find something yummy to make.
When I do recipe searches, I like to search photos first. If something catches my eye, then I visit the website to see if the recipe will work for us. After all, if a photo makes you say "Oh man, that looks good!", then you're more likely to want to make it. Right? I saw this awesome photo for Shrimp Linguine in a Tomato White Wine Sauce, over at Closet Cooking and knew this was what I was going to make for dinner. This cooked up in a snap, which is what I love about pasta and shrimp. The sauce was wonderful. Tangy from the tomatoes and slightly sweet from the onions and wine, with a slight fruity undertone to cut the tartness of the tinned tomatoes. Everyone ate to their hearts content and we returned outside to enjoy the rest of this fantastic fall weather.
Shrimp & Pasta with Tomato White Wine Sauce
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1/4 cup white wine
1 (28 ounce) can diced tomatoes
1/2 teaspoon oregano
salt and pepper to taste
1 pound shrimp, peeled and deviened
1 pound cavatapi pasta
Heat the oil in a large skillet, over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the white wine and simmer for 5 minutes. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
Meanwhile, cook the pasta as directed.
Season the tomato sauce with salt and pepper to taste. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side. Drain the pasta, toss in the tomato sauce and serve optionally garnished with sliced green onion.
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