- 250 g linguini
- 300 g cocktail shrimp
- 1/2 cup chicken broth
- 450 g fresh tomatoes, peeled and chopped
- 150 g crumbled goat cheese
- 1/2 cup olive oil
- 1 tbsp butter
- 1/2 cup chopped onion
- 2 garlic cloves, finely chopped
- 1 tbsp dry oregano
Cook the pasta al dente and drain.
Heat the olive oil on medium heat and sauté the onion and garlic until they are golden brown, but not dark. Add the tomatoes, season with salt and pepper to taste and then add the chicken broth, on high heat, until the liquids reduce. Add the shrimp until they are completely cooked. Sprinkle in the oregano and goat cheese, and stir for 30 seconds. Drop in the pasta and stir for 1 minute.
May be accompanied with a medium-bodied red wine.