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Herbed Marinated Shrimp over Linguine (5/29/2009)

Herbed Marinated Shrimp over Linguine

½ cup Olive oil, plus more for cooking
2 tablespoons balsamic Vinegar
1 tablespoon Lemon juice
4 sprigs fresh Rosemary, chopped
2 teaspoons dried thyme
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon red pepper flakes (less if you don't want it too warm!)
1 15 oz. can diced tomatoes
2 lbs. Raw shrimp, rinsed, pealed and deveined
1 small jar marinara or pasta sauce
1 pkg. Linguine, cooked according to package directions

In a large resealable plastic bag, add ½ cup Olive oil, vinegar, lemon juice, rosemary, thyme, oregano, garlic and red pepper flakes. Add shrimp and mix to coat.. Seal and refrigerate 6-8 hours or longer. Turn bag a few times during marinating process.

Cook your linguine according to package directions. In a large skillet, add about 3 tablespoons olive oil. Heat over medium heat until hot. Add shrimp mixture and a few tablespoons diced tomatoes. Cook just until shrimp begin to turn pink. About 2-3 minutes, then add 2-3 tablespoons marinara sauce and cook 1 minute longer. Remove from heat. Serve over warm linguine.

This week's recommended wine from Van's Liquor Store in East Dubuque-Monkey Bay Sauvignon Blanc 750ml bottle $5.99 through 6/1/09.

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