Linguine With Candied Tomatoes and Shrimp With a Wine and Butter Sauce
By Paula DeenJUMP TO RECIPE
Prep time: 180 minutes
Cook time: 180 minutes
- 1 lb split in half cherry tomatoes
- 1 lb linguine
- 1 diced shallot
- 1 tablespoon (from a tube) minced garlic
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1/2 lb peeled and deveined shrimp
- 2 diced rotisserie chicken breasts
- grated parmesan
- (fried), for garnish capers
- for garnish fresh basil
Preheat oven to 250 °F.
For the tomatoes: Place halved cherry tomatoes seed side up on a baking sheet, drizzle with extra-virgin olive oil and season salt and pepper, toss together. Roast in oven for 2 1/2-3 hours. You can make this a day ahead of time and store in the fridge overnight.
Into a pot of boiling water, add linguine and cook to package instructions. Drain and reserve a cup of the pasta water.
In a high-sided skillet over medium-high heat, melt butter and extra-virgin olive oil, sauté shallots about 2-3 minutes. Add wine, let simmer. Add shrimp, let cook for 3-4 minutes. Stir in diced chicken and candied tomatoes. Season with salt and pepper to taste.
Toss drained pasta into the sauce along with the reserved pasta water. Garnish with fried capers, grated Parmesan and fresh basil.