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Linguine Tomatoes Shrimp in Butter Wine Sauce Recipe

I have always loved breadcrumb stuffed tomatoes! This combination is addicting. Shrimp, white fish swimming in a pool of white wine and butter over linguine pasta topped with stuffed plum tomatoes. This is one of my favorite dishes and oh so easy to throw together! If you love cod,  haddock, halibut, Chilean sea bass or any other mild tasting white fish, give this a try with one of those fish, this really will compliment the flavor of the fish and the pasta. The stuffed tomatoes are a bonus!

Here's what you will need in ingredients:

4 to 6 pieces of white fish of choice use whatever you like this one was sea bass
1/2 cup of white wine (prefer Pinot Grigio)
3 tablespoons butter melted plus 2 tablespoons for later
6 plum tomatoes sliced lengthwise
1/4 cup and more for later of olive oil
Italian flavored bread crumbs
3 cloves crushed garlic
garlic powder
15 to 20 medium or large shrimps
Linguine pasta or another kind you like 
chopped fresh basil around 6 leaves
grating cheese
salt, pepper to taste
Optional cayenne pepper
  In a large baking deep pan place fish on the bottom, top with sliced tomatoes, sprinkle with bread crumbs grating cheese.

In a small bowl add the olive oil, 3 tablespoons butter, garlic, wine, salt, pepper to taste. Pour into the bottom part of the pan not touching the tomatoes. Add the shrimp into the juices, sprinkle the shrimps with garlic powder. Drizzle olive oil lightly all over the bread crumbs and all over the tops of fish.

 Bake at 400 degrees for 35 minutes. Cook pasta, drain. Toss the cooked pasta in some olive oil, grated cheese and 2 tablespoons butter and set aside until fish is ready.  Place fish and tomato on bed of linguine pasta, drizzle with wine butter sauce over the entire dish from the fish pan.

+claudia lamascolo  Author

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