Linguine with Shrimp & Tomatoes

I made this dish a couple of Sunday's ago, using the same basic sauce I use for my tomato cheese omelet, as written in OMG Omelets. After doing a little browsing on the Internet for some advice, however, I substituted the red for white wine and left out the basil. This was quick and easy to prepare, and a good use for packages of frozen, peeled and de-veined shrimp we keep on hand in the freezer, just for recipes like this, which I pretty much prepared on a lark.

Ingredients
3 tsp garlic, minced
2 green onions, chopped
4 cups fresh tomatoes, diced (or use two 14.5-oz cans petite diced tomatoes like, Hunts)
1 cup dry white wine
1 lb dried linguine pasta
1 pound raw peeled and de-veined medium shrimp
1 tsp Creole seasoning (like, Tony Chachere's Original Creole Seasoning)
pinch dried red pepper flakes or dash of Tabasco sauce
2 tbsp butter
6 tbsp olive oil
juice of one lemon, about 4 tbsp
salt & pepper to taste
Parmesan cheese to taste

The Recipe
Heat half the olive oil in a large saucepan over medium heat. Add the the garlic and onions and saute until the onions start to collapse and caramelize, 3-5 minutes.

Add the tomatoes, and saute until they begin to collapse, then add the white wine. Bring to a simmer and cook about thirty minutes, stirring frequently. Once the tomatoes have simmered into a sauce about the consistency of a salsa, stir in the butter and season with salt, black pepper and the red pepper flakes or Tabasco.

While the tomato mixture is simmering and reducing, bring a large pot of salted hot water to boil, stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until it has cooked through but is still firm to the bite, i.e., al dente, about 11 minutes. Drain well.

Season the shrimp with the Creole seasoning, salt, and pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about five minutes. As the shrimp are almost done, pour in the lemon juice and allow to sizzle a bit. Keep the steam away from your face when you do this.

Place your linguine into a large mixing bowl. If it's sticking a little because your pasta finished cooking before your tomato mixture was ready, drizzle a little olive oil on it and toss. Then, toss in the shrimp and the tomato mixture, and toss well until all linguine is coated.

Serve in big pasta bowls with a little Parmesan cheese on top.